Spicy Asian Cucumber Salad Recipe
This delicious Asian cucumber salad recipe is a spicy, salty, and refreshing side dish. Full of flavor and nutrition it's a summer staple!
Servings: 4 servings
Calories: 204kcal
Equipment
- Paper towels (or clean kitchen towel)
Ingredients
- 2 large English cucumbers (sliced 1/3-inch thick)
- ½ tsp salt
- ½ cup peanuts (toasted and chopped)
- 2 TBSP Coconut Aminos (or soy sauce)
- 2 TBSP rice vinegar
- 2 TBSP peanut butter
- 1 TBSP raw honey
- 2 cloves garlic (minced)
- 1 tsp dried chili flakes
- ½ tsp ground black pepper
- 2 TBSP fresh parsley (chopped)
Instructions
- Lay the sliced cucumbers in a single layer on a clean kitchen towel or paper towels. Sprinkle evenly with ½ teaspoon salt and let sit for 10 minutes to draw out excess moisture.
- Rinse the salted cucumber slices under cool water, then pat thoroughly dry with paper towels. This step keeps the sauce from getting watery and ensures the best flavor absorption.
- In a medium bowl, whisk together coconut aminos, rice vinegar, natural peanut butter, raw honey, garlic, dried red chili flakes, ground black pepper, and fresh parsley until smooth and fully combined.
- Add the dried cucumber slices to the peanut sauce and toss until every slice is well coated. Transfer to a serving plate and garnish with chopped peanuts.
- Serve immediately or chill for up to 1 hour.
Notes
Adjust the spice level to your preference by adding more or less chili flakes
Nutrition
Serving: 1serving | Calories: 204kcal | Carbohydrates: 17g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 479mg | Potassium: 434mg | Fiber: 3g | Sugar: 8g | Vitamin A: 476IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 2mg