If you’re craving a salad that bursts with bold flavors, vibrant textures, and a wonderful spicy kick, the Peanut & Chili Oil Cucumber Salad Recipe is your new go-to. This refreshing dish brings together crisp cucumbers layered with the rich nuttiness of roasted peanuts and the fiery warmth of chili oil, balanced by tangy rice vinegar and a hint of sweetness. It’s incredibly simple to prepare yet impressively complex in taste—perfect for those moments when you want something light but packed with personality.
Ingredients You’ll Need
Gathering the right ingredients for the Peanut & Chili Oil Cucumber Salad Recipe is key to unlocking its unique flavor combination. Each element plays a distinct role, from the crunchy cucumbers to the punchy, aromatic dressing, creating a salad that sings with every bite.
- Cucumbers: Choose large, firm cucumbers for maximum crunch and freshness.
- Roasted peanuts: Roughly chopped for texture and nutty depth.
- Chili oil: This delivers the perfect spicy heat, and you can adjust the amount to suit your taste.
- Rice vinegar: Adds a bright acidity that livens up the salad.
- Soy sauce or tamari: Gives a salty umami touch; tamari for those needing gluten-free options.
- Sesame oil: Brings a fragrant, toasted flavor that complements the peanuts beautifully.
- Honey or maple syrup: A subtle sweetness balances the heat and acidity.
- Garlic powder: Provides a gentle depth of savoriness without overpowering.
- Salt: To taste, enhancing all the other flavors.
- Fresh cilantro or green onions (optional): For a fresh herbal garnish that elevates the presentation.
How to Make Peanut & Chili Oil Cucumber Salad Recipe
Step 1: Prepare the Cucumbers
Begin by slicing the cucumbers thinly to create a light, crisp base for your salad. If the cucumbers are especially watery, sprinkle them lightly with salt and let them sit for 10 minutes. Then, gently pat them dry to remove the excess moisture, ensuring your salad stays crisp without becoming soggy.
Step 2: Whisk the Dressing
In a small bowl, combine chili oil, rice vinegar, soy sauce or tamari, sesame oil, honey or maple syrup, garlic powder, and a pinch of salt. Whisk these ingredients together until they form a smooth, harmonious dressing that perfectly balances spicy, sweet, and savory notes.
Step 3: Combine the Salad
Drizzle the freshly made dressing evenly over the sliced cucumbers. Toss gently but thoroughly so every slice is coated with that delicious spicy-sweet dressing, setting the stage for the peanuts to really shine.
Step 4: Add the Peanuts
Sprinkle the roughly chopped roasted peanuts over the salad and toss again lightly. These add a wonderful crunchy contrast and nutty richness that complements the cucumber and chili oil flavors superbly.
Step 5: Garnish and Serve
Finish off by garnishing with freshly chopped cilantro or green onions if you like a touch of herbaceous brightness. Serve immediately for the freshest taste, or refrigerate for up to an hour to let the flavors mingle and deepen before enjoying.
How to Serve Peanut & Chili Oil Cucumber Salad Recipe
Garnishes
Fresh herbs like cilantro or green onions bring an extra burst of color and a fresh flavor contrast to the spicy, nutty salad. Toasted sesame seeds make a great alternative or addition, adding more texture and that signature sesame aroma.
Side Dishes
This salad pairs beautifully with grilled meats, especially chicken or pork, as it cuts through rich flavors with its brightness and crunch. It’s also fantastic alongside Asian-inspired mains like fried rice or noodle dishes, offering a refreshing palate cleanser.
Creative Ways to Present
For a fun twist, try serving this salad in small individual cups or jars as a vibrant appetizer. You can also pile it atop rice paper wraps or use it as a topping for tacos or banh mi sandwiches, turning the familiar into something delightfully unexpected.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad in an airtight container in the refrigerator. It’s best eaten within 1 day for maximum crispness, as the cucumbers can release water over time and soften.
Freezing
This salad isn’t suitable for freezing because the cucumbers will lose their refreshing crunch and become mushy when thawed. For the best experience, enjoy it fresh or refrigerated only.
Reheating
Since the Peanut & Chili Oil Cucumber Salad Recipe is served cold, reheating isn’t necessary and will compromise the texture and flavors. Just give it a gentle stir before serving if the dressing has settled.
FAQs
Can I use other nuts instead of peanuts?
Absolutely! Cashews or almonds can work well if you want a different flavor or are allergic to peanuts. Just make sure to roast them lightly for that same nutty crunch.
How spicy is this salad?
The heat level largely depends on how much chili oil you use. Start with a smaller amount if you’re sensitive to spice, then add more to taste for a fiery kick.
Is this recipe suitable for vegans?
Yes, by using maple syrup instead of honey, the Peanut & Chili Oil Cucumber Salad Recipe can easily be vegan-friendly without sacrificing flavor.
Can I prep this salad in advance?
Yes, you can prepare it up to one hour before serving. Just keep it refrigerated to maintain the crispness of the cucumbers and toss gently again before serving.
What can I substitute for rice vinegar?
If you don’t have rice vinegar on hand, white wine vinegar or apple cider vinegar are good alternatives that maintain the tangy balance in the dressing.
Final Thoughts
There is something so irresistible about the combination of cool cucumbers with spicy chili oil and crunchy peanuts. The Peanut & Chili Oil Cucumber Salad Recipe is one of those dishes that quickly becomes a favorite because it’s simple, fresh, and packed with layers of flavor. I promise, once you try this salad, it will brighten up your meals and even inspire you to be a little more adventurous in the kitchen. So grab those ingredients and dive into this delightful flavor adventure—you won’t regret it!
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Peanut & Chili Oil Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Gluten Free
Description
A refreshing and spicy Peanut & Chili Oil Cucumber Salad that combines crunchy cucumbers with a flavorful dressing made from chili oil, soy sauce, and sesame oil, topped with roasted peanuts for added texture. Perfect as a light side dish or appetizer, this salad is quick to prepare and offers a delightful balance of heat, tanginess, and nuttiness.
Ingredients
Cucumbers
- 2 large cucumbers, thinly sliced
Dressing
- 2 tablespoons chili oil (adjust to your spice preference)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon garlic powder
- Salt, to taste
Toppings
- 1/4 cup roasted peanuts, roughly chopped
- Fresh cilantro or green onions (for garnish, optional)
Instructions
- Prepare the Cucumbers: Slice the cucumbers thinly and place them in a large bowl. If the cucumbers are very watery, lightly salt them and let them sit for 10 minutes, then pat dry to remove excess moisture, ensuring a crisp salad.
- Make the Dressing: In a small bowl, whisk together chili oil, rice vinegar, soy sauce, sesame oil, honey (or maple syrup), garlic powder, and a pinch of salt until well combined to create a flavorful and balanced dressing.
- Toss Cucumbers with Dressing: Drizzle the dressing over the cucumbers and toss gently to ensure every slice is evenly coated with the spicy and tangy mixture.
- Add Peanuts: Sprinkle the chopped roasted peanuts over the salad and toss again to incorporate the crunchy texture into the salad.
- Garnish and Serve: Garnish with fresh cilantro or green onions if desired. Serve immediately for the freshest taste, or refrigerate for up to 1 hour to allow flavors to meld beautifully.
Notes
- To reduce cucumber wateriness, salting and resting the slices before assembling the salad helps to draw out excess moisture.
- Adjust the amount of chili oil according to your preferred spice level.
- For a gluten-free option, substitute soy sauce with tamari.
- The salad can be refrigerated for up to 1 hour before serving but is best enjoyed fresh.
- Use maple syrup instead of honey to keep the salad vegan.
