Description
This Peanut Chili Crisp Cucumber Salad brings bold chili heat, nutty richness, and cool crunch perfect for warm-weather meals or quick flavor-packed lunches.
Ingredients
1 tablespoon peanut butter (sweetened or unsweetened)
2 tablespoons toasted sesame oil
1 tablespoon chili crisp
1 tablespoon rice vinegar
1 tablespoon tamari or soy sauce
1 teaspoon freshly grated garlic
¼ teaspoon flaky or kosher salt
1 pound seedless cucumbers, sliced ¼–½ inch thick
2 tablespoons sesame seeds or chopped roasted peanuts
Instructions
1. Slice cucumbers and salt them lightly. Let sit 10 minutes, then pat dry.
2. In a bowl, whisk peanut butter with sesame oil until creamy.
3. Add chili crisp, rice vinegar, tamari, garlic, and salt. Stir to combine.
4. Toss cucumber slices with dressing until evenly coated.
5. Top with sesame seeds or chopped peanuts before serving.
6. Chill 20 minutes for best flavor.
Notes
Salt your cucumbers to keep the salad crunchy.
Add lime juice or honey to adjust heat and sweetness.
Serve in lettuce cups, over rice, or as a side to grilled meats.
- Prep Time: 10
- Category: Salad
- Method: No-cook
- Cuisine: Asian-Inspired