Easy Spicy Cucumber Salad With Peanuts

Introduction

This vibrant cucumber salad packs a punch with its spicy, tangy, and savory flavors. You’ll love the crunch from the cucumbers and peanuts, balanced by a quick dressing that comes together in minutes. It’s the perfect side dish for grilled meats or a light lunch on its own.

Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

• 2 large English cucumbers or 6 Persian cucumbers (cut in half and coarsely chopped)
• 1 teaspoon salt
• 1 large minced garlic
• 1/2 shallot finely chopped or minced (35 grams)
• 1 teaspoon coconut or brown sugar
• 1 teaspoon (toasted) sesame seeds
• 1/2 teaspoon crushed red pepper flakes or chili flakes
• 1 teaspoon olive oil
• 2 teaspoons liquid aminos or Tamari Sauce
• 2 teaspoons lemon juice
• 1/4 cup crushed peanuts, unsalted (33 grams)

Instructions

1. Place the coarsely chopped cucumbers in a colander and sprinkle with the salt. Toss to coat evenly. Let them drain for 30 minutes to draw out excess moisture.
2. While the cucumbers drain, prepare the dressing. In a small bowl, combine the minced garlic, finely chopped shallot, coconut or brown sugar, toasted sesame seeds, crushed red pepper flakes, olive oil, liquid aminos or Tamari Sauce, and lemon juice. Whisk until well blended.
3. After 30 minutes, rinse the cucumbers under cold water to remove excess salt. Pat them dry thoroughly with a clean kitchen towel or paper towels.
4. In a large mixing bowl, combine the dried cucumbers with the dressing. Toss until the cucumbers are evenly coated.
5. Just before serving, sprinkle the crushed peanuts over the salad and toss gently to combine.

Variations

• For a different texture, slice the cucumbers into thin rounds instead of chopping them coarsely.
• Serve the salad over a bed of leafy greens to turn it into a more substantial meal.
• Increase the crushed red pepper flakes to 1 teaspoon for an extra-spicy version.
• Lightly toast the crushed peanuts in a dry skillet before adding for a deeper nutty flavor.

Tips for Success

• Use a mandoline slicer for uniformly chopped cucumbers, ensuring even coating with the dressing.
• If short on time, you can skip the salting step, but the salad may release more liquid.
• Adjust the spiciness to your preference by reducing or omitting the crushed red pepper flakes.
• Let the dressed salad sit for 10 minutes before serving to allow the flavors to meld.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers may release water over time, so drain any excess liquid before serving. This salad is best enjoyed cold and does not require reheating.

FAQ

• Can I use regular cucumbers instead of English or Persian? Yes, but peel and seed them first to avoid excess moisture and a tougher skin.
• What can I substitute for liquid aminos or Tamari Sauce? Soy sauce is a common substitute, but it may be saltier, so use sparingly.
• How can I make this salad less spicy? Simply reduce or omit the crushed red pepper flakes according to your taste.
• Can I prepare this salad ahead of time? Yes, but add the crushed peanuts just before serving to maintain their crunch.
• How do I toast sesame seeds if they’re not pre-toasted? Toast them in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant.
• Is this salad gluten-free? Yes, if you use liquid aminos or Tamari Sauce that is certified gluten-free.