Easy to assemble but far from basic, this cucumber salad delivers a riot of flavors and textures with snappy cucumbers, velvety peanut sauce, crunchy cilantro-peanut topping and zingy chile oil The details make all the difference: First, salting the cucumbers mutes the fruit’s subtly bitter notes while heightening flavor Next, the simple peanut sauce adds richness to the cool cucumbers
Ingredients
- 6 Persian cucumbers (about 1 pound), cut lengthwise into thin spears, then cut crosswise into 2-inch pieces
- Kosher salt
- 1/4 c salted, roasted peanuts
- 1/4 c cilantro leaves
- 1 tsp red-pepper flakes
- 3 tbsp natural unsalted peanut butter
- 2 tbsp soy sauce
- 2 tbsp unseasoned rice vinegar
- 1 tsp granulated sugar
- 1 small garlic clove, grated
- Chile oil, store-bought or homemade, for serving Optional
- 152 calories 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 6 grams protein; 446 milligrams sodium
- 152 calories 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 6 grams protein; 446 milligrams sodium
Instructions
Toss cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.
Chop peanuts, cilantro and red-pepper flakes together until very fine. Set aside.
In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic and 1/2 teaspoon kosher salt. Add up to 1 tablespoon water, if needed to thin mixture. Transfer salted cucumbers to the bowl with dressing and toss to coat.
To serve, place half the cucumber salad on the plate, sprinkle with half the peanut mixture. Repeat with the remaining cucumber salad and peanut mixture. Drizzle with chile oil, if using, and serve immediately.