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Ingredients
Scale
- 2 large English cucumbers, sliced about 1/3 inch thick
- 1/2 teaspoon salt
- 1/2 cup chopped peanuts, toasted
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons peanut butter
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon dried red chili flakes
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Sprinkle salt on the sliced cucumbers and toss to coat.
- Let the cucumbers sit in a colander for one hour to drain excess water.
- In a bowl, whisk together soy sauce, rice vinegar, peanut butter, honey, garlic, chili flakes, and black pepper until smooth.
- Combine the drained cucumbers with peanuts, parsley, and the prepared sauce; toss to coat.
- Serve immediately, or refrigerate for up to 8 hours before serving.
Notes
Use fresh ingredients for the best flavor.
Adjust the amount of chili flakes based on your spice preference.
Store leftovers in an airtight container for up to 8 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: Asian
Nutrition
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg