There is something absolutely refreshing and vibrantly flavorful about the Peanut & Chili Oil Cucumber Salad Recipe that makes it a standout in any meal lineup. Imagine crisp, cool cucumbers perfectly coated in a lively, spicy, and slightly sweet dressing, accented by the satisfying crunch of roasted peanuts. This salad is not only incredibly easy to whip up but also balances textures and tastes in a way that feels both nourishing and indulgent. If you’re looking for a quick side that delivers big on flavor, this recipe is exactly what you need to brighten up your table.
Ingredients You’ll Need
The beauty of this Peanut & Chili Oil Cucumber Salad Recipe lies in the simplicity and quality of its ingredients. Each element adds a unique touch, whether it’s the crunch, spice, or tang, bringing the whole dish to life in a harmonious blend.
- 2 large cucumbers: Choose firm cucumbers for the freshest crunch and thinly slice them to absorb the dressing perfectly.
- 1/4 cup roasted peanuts: Roughly chopped for texture and a delightful nutty flavor that complements the spice.
- 2 tablespoons chili oil: The star spice component that sets the salad apart; adjust according to your heat tolerance.
- 1 tablespoon rice vinegar: Adds a bright, tangy note to balance the richness.
- 1 tablespoon soy sauce or tamari: For a salty, umami depth—tamari works great for gluten-free options.
- 1 teaspoon sesame oil: Introduces a subtle, toasty aroma that rounds out the flavors.
- 1 teaspoon honey or maple syrup: Just a touch of sweetness to harmonize the heat and acidity.
- 1/4 teaspoon garlic powder: Brings a mellow garlic warmth without overpowering the dish.
- Salt, to taste: Enhances all the flavors and helps draw moisture from the cucumbers.
- Fresh cilantro or green onions (optional): For a fresh, herbal garnish that adds color and a bright finish.
How to Make Peanut & Chili Oil Cucumber Salad Recipe
Step 1: Prepare the Cucumbers
The foundation of any great salad is how you prep the main vegetable. Thinly slice the cucumbers to maximize surface area so each piece can soak up the dressing beautifully. If your cucumbers seem extra juicy, sprinkle them lightly with salt and let them rest for about 10 minutes before gently patting them dry. This small step prevents watery salad and keeps every bite crisp and flavorful.
Step 2: Whisk Together the Dressing
In a small bowl, combine the chili oil, rice vinegar, soy sauce or tamari, sesame oil, honey or maple syrup, garlic powder, and a pinch of salt. Whisk everything together until you have a smooth, vibrant dressing. This mix offers a wonderful balance of heat, tanginess, umami, and sweet notes that will bring the cucumbers to life in the next step.
Step 3: Toss Cucumbers with Dressing
Pour the dressing over your sliced cucumbers and toss gently but thoroughly. The aim is to get every crunchy slice lightly coated with that gloriously flavorful dressing without bruising the cucumbers. This step infuses your salad with the signature flavors that make this Peanut & Chili Oil Cucumber Salad Recipe so delicious.
Step 4: Add Roasted Peanuts
Sprinkle the chopped roasted peanuts on top of the dressed cucumbers, then give the salad another gentle toss. The peanuts add an irresistible crunch and a toasty nutty contrast to the crisp cucumbers and spicy dressing—which is truly where the magic happens.
Step 5: Garnish and Serve
Finish off your salad with a handful of fresh cilantro or chopped green onions for that pop of color and fresh, herbaceous flavor. Serve immediately to enjoy the vibrant textures, or let it chill in the fridge for about an hour to let all the flavors meld beautifully.
How to Serve Peanut & Chili Oil Cucumber Salad Recipe
Garnishes
Fresh herbs like cilantro or green onions turn this salad from simple to spectacular. They bring not only a burst of green color but also freshness that contrasts wonderfully with the spicy, nutty dressing. Plus, sprinkling extra chopped peanuts on top right before serving amps up the texture and visual appeal.
Side Dishes
This salad is a fantastic companion to grilled meats, especially chicken or pork, as well as hearty Asian mains like fried rice or noodle dishes. It also pairs wonderfully with cold tofu or steamed dumplings, adding a refreshing, zesty counterpoint to richer flavors.
Creative Ways to Present
If you’re hosting a dinner or want to impress, serve the salad in colorful small bowls or even hollowed-out cucumbers for a charming presentation. Another idea is layering it as a crunchy topping for rice bowls or even as a zesty, flavorful filling in fresh lettuce wraps.
Make Ahead and Storage
Storing Leftovers
Leftovers from the Peanut & Chili Oil Cucumber Salad Recipe keep best when stored in an airtight container in the refrigerator. Because of the fresh cucumbers, it’s ideal to enjoy it within 24 hours for the best texture and flavor. The cucumbers may release more water over time, so give it a quick toss before serving.
Freezing
This salad is not suitable for freezing due to the high water content in cucumbers, which would become mushy and unpleasant when thawed. It’s best to enjoy it fresh or within a day after preparation.
Reheating
Since this salad is designed to be served cold and fresh, reheating is not recommended. The bright, crunchy qualities that make it special would be lost with heat. Instead, give it a quick stir and eat straight from the fridge for maximum enjoyment.
FAQs
Can I use other types of nuts instead of peanuts?
Absolutely! While roasted peanuts give this salad its classic flavor and crunch, sliced almonds or cashews can also work beautifully. Just be sure to roast them lightly to bring out their flavor and add a satisfying texture.
How spicy is this salad, and can I adjust the heat?
The chili oil adds a nice kick, but the heat level can be easily controlled by adjusting the amount you use. Start with less chili oil if you prefer milder dishes, then add more to taste. It’s all about making this Peanut & Chili Oil Cucumber Salad Recipe work perfectly for your palate.
Is this salad vegan?
Yes! This salad is entirely plant-based and vegan-friendly, especially if you choose maple syrup instead of honey in the dressing. It’s a fantastic, fresh option for anyone following a vegan diet.
Can I make this salad ahead of time?
You can prepare the salad up to an hour before serving and refrigerate to let the flavors meld. However, for the crispiest cucumber texture, it’s best not to make it too far in advance, as the cucumbers can soften and release water over time.
What if I don’t have rice vinegar on hand?
If rice vinegar isn’t available, you can substitute with white wine vinegar or apple cider vinegar. Just keep the quantity the same, and you’ll still get a lovely tang to balance the sweet and spicy elements of this salad.
Final Thoughts
There is truly nothing like the refreshing crunch and bold flavors packed into the Peanut & Chili Oil Cucumber Salad Recipe. It’s simple, quick, and undeniably addictive, making it a staple I reach for whenever I want a snack or side that feels fresh and exciting. Give this salad a try—you might find it becomes your new favorite go-to for brightening up any meal or occasion.
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Peanut & Chili Oil Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Gluten Free
Description
A refreshing and spicy Peanut & Chili Oil Cucumber Salad combining crisp cucumbers with a flavorful dressing of chili oil, rice vinegar, and soy sauce, topped with crunchy roasted peanuts and optional fresh herbs for garnish. Perfect as a light appetizer or side dish that’s quick to prepare and packed with bold flavors.
Ingredients
Salad
- 2 large cucumbers, thinly sliced
- 1/4 cup roasted peanuts, roughly chopped
- Fresh cilantro or green onions (for garnish, optional)
Dressing
- 2 tablespoons chili oil (adjust to your spice preference)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon garlic powder
- Salt, to taste
Instructions
- Prepare Cucumbers: Slice the cucumbers thinly and place them in a large bowl. If the cucumbers are very watery, sprinkle lightly with salt and let them sit for 10 minutes to draw out excess moisture, then pat dry with a paper towel.
- Make Dressing: In a small bowl, whisk together the chili oil, rice vinegar, soy sauce, sesame oil, honey or maple syrup, garlic powder, and a pinch of salt until the mixture is well combined.
- Dress Cucumbers: Drizzle the dressing over the cucumber slices and gently toss to evenly coat all the pieces with the flavorful dressing.
- Add Peanuts: Sprinkle the roughly chopped roasted peanuts over the salad, then toss gently again to distribute the crunch and flavor throughout the salad.
- Garnish and Serve: Add fresh cilantro or green onions if using, and serve immediately for the freshest taste. Alternatively, refrigerate the salad for up to 1 hour to allow the flavors to meld before serving.
Notes
- Adjust chili oil quantity based on your preferred spice level.
- Use tamari instead of soy sauce to make this recipe gluten-free.
- Lightly salting the cucumbers before dressing helps prevent a soggy salad by drawing out excess water.
- This salad is best enjoyed fresh but can be chilled for a short time to enhance flavor melding.
- For a vegan version, use maple syrup instead of honey.
