Description
A quick and refreshing no-cook Spicy Peanut Cucumber recipe that combines crisp cucumbers with a creamy, tangy, and spicy peanut sauce, perfect for a light snack or appetizer.
Ingredients
Scale
Vegetables
- 2 large cucumbers
- 1-2 green onions, finely sliced
- Fresh cilantro for garnish (optional)
Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce (adjust to taste)
- 1 tablespoon honey or maple syrup
- 2 teaspoons sesame oil
- 1 teaspoon freshly grated ginger
- 1 tablespoon sesame seeds (optional)
Instructions
- Prepare the Cucumbers: Wash the cucumbers thoroughly. Slice each cucumber lengthwise, then scoop out the seeds using a spoon to create channels to hold the peanut sauce.
- Make the Peanut Sauce: In a medium bowl, combine creamy peanut butter, soy sauce, rice vinegar, chili garlic sauce, honey or maple syrup, sesame oil, and freshly grated ginger. Whisk until smooth and fully integrated. Adjust the heat level by adding more chili garlic sauce if desired.
- Taste and Adjust: Sample the sauce and modify sweetness or tanginess by adding more honey or vinegar as preferred.
- Fill the Cucumbers: Spoon the spicy peanut sauce generously into the cucumber channels, ensuring even coverage.
- Add Fresh Toppings: Sprinkle finely sliced green onions over the filled cucumbers for a fresh crunch.
- Optional Garnishes: Sprinkle sesame seeds on top for texture and a touch of nuttiness.
- Final Garnish and Serve: Add fresh cilantro, if using, for an herbaceous finish. Serve immediately or chill for 15-30 minutes to let flavors meld before serving.
Notes
- Adjust chili garlic sauce to control the spiciness level to your preference.
- Maple syrup is a great vegan substitute for honey in the sauce.
- Chilling the cucumbers after filling enhances the taste and refreshing quality.
- To make it gluten-free, use gluten-free soy sauce or tamari.
- This recipe is naturally vegan and vegetarian-friendly.
