Ingredients
Scale
For the Cucumbers:
2 large English cucumbers, sliced about 1/3-inch thick
1/2 teaspoon salt
For the Sauce:
1/2 cup peanuts, chopped and toasted
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons peanut butter
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon dried red chili flakes
1/4 teaspoon ground black pepper
2 tablespoons fresh parsley, chopped
Instructions
- Place the sliced cucumbers in a bowl and sprinkle with salt. Toss gently and let sit for 10–15 minutes to draw out excess moisture.
- Drain any released liquid and lightly pat the cucumbers dry with a paper towel.
- In a separate bowl, whisk together the soy sauce, rice vinegar, peanut butter, honey, garlic, chili flakes, and black pepper until smooth.
- Stir in the chopped toasted peanuts and fresh parsley.
- Add the cucumbers to the sauce and toss until evenly coated.
- Let the dish sit for 5–10 minutes to absorb the flavors.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 0 minutes