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These cucumbers covered in spicy peanut sauce are my favorite snack on hot days. They're super crunchy and creamy all at once. Every bite is packed with bold flavors that just scream summer.
I first tried this dish on a trip through Southeast Asia, and honestly, I've tweaked it so much since then. Now, whenever it's boiling outside, my family won't stop asking for it.
Fresh Ingredients
- Fresh parsley: chop it for a pop of color and some freshness
- Freshly ground black pepper: for that extra hit of flavor
- Red pepper flakes: pour in more or less depending on how spicy you want it
- Minced garlic: makes everything taste and smell so good
- Pure honey: adds just the right touch of sweet, naturally
- Creamy peanut butter: makes the sauce extra smooth
- Rice vinegar: adds that perfect tangy kick
- Low-sodium soy sauce: gives you body and depth without the salt overload
- Chopped roasted peanuts: bring crunch and nutty goodness
- Salt: helps pull water from the cucumbers and amps up the taste
- Two big English cucumbers: they're crunchy and barely have seeds
Simple Step-by-Step Directions
- Finishing up:
- Now toss the drained cucumbers into a big bowl. Pour over the sauce, peanuts, and parsley. Gently stir so every slice gets a good coat. Serve it up right away and enjoy the crunch while it lasts.
- Make the sauce:
- As the cucumbers drain, mix together soy sauce, rice vinegar, peanut butter, honey, minced garlic, red pepper flakes, and black pepper in a small bowl. Whisk until it turns smooth and looks a bit thick. You want it to stick to the cucumbers, not slide off.
- Prep your cucumbers:
- Slice cucumbers in rounds about half an inch thick. Toss them with salt in a mixing bowl, then dump them into a strainer. Let them just sit there for a whole hour so extra water drips out. This keeps things crisp, not soggy.
The right cucumbers totally matter here. English cucumbers are the way to go—they've got thin skin, so you don't gotta peel 'em, and they stay super crunchy. Every time I put this out for friends, the bowl empties fast and I've gotta hand out the instructions again and again.
Storing and Making Ahead
If you need to put this together early, seal your bowl tight and stash it in the fridge. The peanut sauce might get thicker and sink down, so take it out about 15 minutes before you're eating and mix everything well. For best texture, don't save leftovers for more than 8 hours—otherwise the cucumbers get sad and lose their crunch.
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Tasty Twists
This dish is crazy flexible. If you want more heat, double up the chili flakes or stir in a spoon of sriracha. For a sweeter version, try maple syrup or coconut sugar instead of honey. Swap in cilantro if you're into those vibes, or switch out the peanuts for toasted almonds or cashews and see what you think.
Side Pairings
These spicy peanut cucumbers are awesome with takeout-style noodles, fried rice, or spring rolls. They're also a cool side at a summer barbecue, balancing out all the heavier grilled stuff. If you want to keep things light, try them next to a bowl of miso soup and some edamame. Or just serve them up as a simple app when friends come over.
Frequently Asked Questions
- → How do I keep cucumbers from getting watery?
Sprinkle salt on sliced cucumbers and let them sit in a strainer for about an hour to draw out the excess water.
- → Can I substitute peanuts?
Totally! Try roasted almonds, cashews, or even sesame seeds for a new spin on texture and flavor.
- → Can this dish be prepared ahead?
Yes, you can prepare it up to 8 hours early. Just refrigerate it well-covered and give it a mix before serving.
- → What if I want it less spicy?
Dial down the chili flakes or leave them out entirely. Adding a touch more honey will also soften the heat.
- → What pairs well with this dish?
This goes great alongside grilled meats, stir-fried noodles, or even as a light, refreshing side dish on its own.