Cucumbers in Spicy Peanut Sauce (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 large English cucumbers, sliced into 1 cm thick rounds
02 -
1/2 teaspoon salt
03 -
2 tablespoons chopped fresh parsley
→ Sauce
04 -
2 tablespoons low-sodium soy sauce
05 -
2 tablespoons rice vinegar
06 -
2 tablespoons peanut butter
07 -
1 tablespoon honey
08 -
2 cloves garlic, minced
09 -
1 teaspoon dried red chili flakes
10 -
1/4 teaspoon ground black pepper
→ Garnish
11 -
1/2 cup (approximately 65 g) chopped toasted peanuts
# Instructions:
01 -
Place cucumber slices in a mixing bowl. Sprinkle evenly with salt and toss to coat. Transfer to a colander set over a bowl. Allow cucumbers to drain for one hour to remove excess moisture.
02 -
In a small mixing bowl, whisk together soy sauce, rice vinegar, peanut butter, honey, minced garlic, dried red chili flakes, and ground black pepper until smooth and thoroughly combined.
03 -
After draining, pat cucumbers gently with a paper towel to remove remaining moisture. Place cucumbers in a large bowl. Add chopped peanuts, fresh parsley, and the prepared sauce. Toss well to ensure all pieces are evenly coated.
04 -
Serve immediately for best texture. If preparing ahead, cover and refrigerate for up to 8 hours. Bring to room temperature and toss thoroughly before serving, as the peanut sauce may settle.
# Notes:
01 -
Salting and draining the cucumbers enhances their crunch by removing excess water, preventing the sauce from becoming diluted.