Cucumber and Peanut Butter Salad with Chili Crisp

You'll be craving this refreshing, flavorful side dish all summer long! The creamy dressing coats the crunchy cucumbers while the chili crisp brings the heat. Customize with your favorite toppings and dig in!

Course Appetizer, Side Dish, Side Salad, Snack

Cuisine American, Asian American

Keyword Asian Cucumber Salad, Cucumber Salad, Sliced Cucumber Salad, Spicy Cucumber Salad

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 186kcal

Author Cara Harbstreet

Ingredients

1 large cucumber
2 tbsp peanut butter smooth or creamy style
2 cloves garlic grated or minced
2 tbsp sesame oil
1 tbsp rice vinegar
1/2 tbsp low sodium soy sauce
1/2 tsp sugar
1/8 tsp MSG or to taste (optional)
2 green onions thinly sliced
2 tsp sesame seeds for garnish (optional)
1 tbsp chili crisp
2 tbsp chopped peanuts

Instructions

Use a mandoline slicer or sharp knife to slice the cucumber into thin slices. Add the sliced cucumber to a mixing bowl.
In a smaller separate bowl, combine the ingredients for the sauce: peanut butter, garlic, sesame oil, rice vinegar, soy sauce, sugar, and MSG (if using). Taste and adjust flavor or consistency as needed.
Add the peanut sauce to the sliced cucumbers, along with the sliced green onions and sesame seeds, and toss to combine.
Once evenly coated, drizzle with chili crisp and top with the chopped peanuts and extra sesame seeds or green onions. Serve immediately.

Notes

If storing leftovers, keep refrigerated and eat within 1-2 days for best results.

Nutrition