Cucumber and Peanut Salad
A crisp and refreshing salad made with cucumbers, toasted peanuts, and sesame seeds, all tossed in a bold garlic-chili dressing. Perfect as a light lunch, side dish, or appetizer with Asian-inspired meals.
Ingredients
- 500 g (1.1 lb) cucumbers cut into long thin strips
- 2 tbsp toasted peanuts
- 2 tbsp toasted sesame seeds
Dressing:
- 3 cloves garlic minced
- 1 small chili pepper finely chopped
- 2 tbsp green onions chopped
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp maple syrup
- salt to taste
Instructions
- Wash and cut your cucumbers into long strips. You can do this with a knife for a julienne effect, a mandoline for ribbons, or a spiralizer for curly strands. Place them in a bowl.
- Toast the peanuts in a dry skillet over medium heat until golden and fragrant, about 3–5 minutes. Do the same with the sesame seeds. Set aside to cool slightly, then chop the peanuts.
- Combine the minced garlic, chopped chili, and green onions in a heatproof bowl.
- Heat about 1 tablespoon of olive oil (or another neutral oil) until shimmering. Carefully pour the hot oil over the garlic-chili-onion mix. It will sizzle and release a wonderfully toasty aroma.
- Stir in soy sauce, maple syrup, and salt to taste. Mix well. Pour the dressing over the cucumbers. Add the toasted peanuts and sesame seeds. Mix gently to coat everything evenly.
- Serve immediately for maximum crunch, or let it sit for 5–10 minutes to let the flavors mingle. It’s best enjoyed fresh but can also be stored for a few hours in the fridge.