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
Scale
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.
