This refreshing yet bold dish combines the crisp crunch of fresh cucumbers with the rich, creamy heat of a spicy peanut sauce. It’s a perfect side dish, light lunch, or even a quick snack that satisfies cravings for something both cooling and fiery. With just a few ingredients and minimal prep time, I can whip this up anytime I need something flavorful and fuss-free.
Why You’ll Love This Recipe
I love how this recipe balances textures and flavors—it’s creamy, spicy, tangy, and crisp all at once. It takes almost no time to put together, making it a lifesaver when I need a last-minute side dish or a simple lunch. It’s also easy to customize, whether I want it milder, crunchier, or with an added boost of protein like tofu or chicken. And it’s vegan-friendly, so it fits into a wide range of diets.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cucumbers, thinly sliced or cut into spears
- Peanut butter (smooth or chunky, depending on my texture preference)
- Soy sauce
- Rice vinegar
- Garlic, minced
- Chili oil or sriracha (for heat)
- Sugar or maple syrup (to balance the flavors)
- Sesame seeds and chopped peanuts (optional for garnish)
- Fresh herbs like cilantro or green onions (optional)
directions
- I start by slicing the cucumbers and placing them in a colander with a little salt to draw out excess water. I let them sit for 10–15 minutes, then pat them dry with paper towels.
- In a bowl, I whisk together the peanut butter, soy sauce, rice vinegar, garlic, chili oil, and a touch of sugar until smooth. If it's too thick, I add a splash of water to reach a drizzling consistency.
- I toss the cucumbers in the spicy peanut sauce until well coated.
- To serve, I transfer the cucumbers to a platter and sprinkle with sesame seeds, chopped peanuts, and fresh herbs if I’m using them.
- I let it chill for a few minutes in the fridge before serving, which helps the flavors meld.
Servings and timing
This recipe serves about 2–4 people depending on whether it’s a side or snack. It takes around 10 minutes to prepare, plus an optional 10–15 minutes for draining the cucumbers. No cooking required.
Variations
- I sometimes add thinly sliced carrots or radishes for extra crunch.
- For a protein boost, I mix in cubed tofu or shredded chicken.
- If I want it less spicy, I reduce the chili oil or use a mild chili sauce.
- A splash of lime juice gives it an extra zing when I’m craving something tangy.
- I’ve also swapped peanut butter for almond butter and it turned out great.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days. The cucumbers can get a bit soft over time, but the flavor stays strong. This dish is meant to be enjoyed cold, so there’s no need for reheating. I give it a quick stir before serving again.
FAQs
Can I make this dish ahead of time?
Yes, I can prep the sauce and cucumbers separately and combine them just before serving. This keeps the cucumbers crisp.
What type of cucumber works best?
I usually go with Persian or English cucumbers because they’re seedless and have a nice crunch, but any type will work.
Is there a way to make this peanut-free?
Absolutely—I swap the peanut butter for sunflower seed butter or tahini when I need a nut-free version.
How do I adjust the spice level?
I simply use less chili oil or choose a milder hot sauce if I want less heat. For more kick, I add red pepper flakes or extra sriracha.
Can I serve this as a main dish?
I sometimes turn it into a light main by adding rice noodles or chilled soba noodles, along with tofu or shredded chicken.
Conclusion
Cucumbers in Spicy Peanut Sauce is one of those recipes I keep coming back to. It’s quick, satisfying, and full of bold flavor, with the perfect mix of creamy, spicy, and refreshing. Whether I’m serving it up as a snack, a salad, or part of a larger spread, it never fails to impress with its punchy simplicity.
Cucumbers in Spicy Peanut Sauce
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10–25 minutes (including optional draining time)
- Yield: Serves 2–4
- Category: Side Dish, Salad, Snack
- Method: No-Cook
- Cuisine: Asian-Inspired
Description
“Cucumbers in Spicy Peanut Sauce” is a quick, bold, and refreshing vegan dish made with crunchy cucumbers and a creamy, spicy peanut dressing. Perfect as a side, snack, or light lunch, this recipe brings together flavor and texture with minimal prep time. Ideal for those seeking easy Asian-inspired cucumber recipes with heat and zing.
Ingredients
- Cucumbers, thinly sliced or cut into spears
- Peanut butter (smooth or chunky)
- Soy sauce
- Rice vinegar
- Garlic, minced
- Chili oil or sriracha
- Sugar or maple syrup
- Water (to adjust sauce consistency)
- Sesame seeds (optional garnish)
- Chopped peanuts (optional garnish)
- Fresh herbs like cilantro or green onions (optional)
Instructions
- Slice cucumbers and place in a colander with a pinch of salt. Let them sit for 10–15 minutes, then pat dry.
- In a bowl, whisk peanut butter, soy sauce, rice vinegar, garlic, chili oil or sriracha, and sugar until smooth. Add water as needed to thin.
- Toss cucumbers in the spicy peanut sauce until evenly coated.
- Transfer to a platter and garnish with sesame seeds, chopped peanuts, and herbs if using.
- Chill briefly before serving to meld the flavors.
Notes
- se Persian or English cucumbers for the best crunch.
- Add sliced carrots or radishes for extra texture.
- Customize spice level by adjusting chili oil or sriracha.
- Peanut butter can be swapped with almond butter, sunflower seed butter, or tahini.
- For a light main, add noodles and protein like tofu or shredded chicken.
