If you’re searching for a dish that packs a punch of flavor, crunch, and just the right amount of heat, look no further than this Peanut & Chili Oil Cucumber Salad. This is the kind of salad that transforms simple ingredients into an unforgettable experience: think cool, crisp cucumbers coated in a fiery, garlicky dressing, finished with a scattering of crunchy peanuts and fresh green onions. Every bite is a little party of spicy, tangy, and nutty flavors. Trust me, once you make this Peanut & Chili Oil Cucumber Salad, it’ll become your go-to whenever you need a quick, crowd-pleasing side with an Asian-inspired twist!
Ingredients You’ll Need
The beauty of this Peanut & Chili Oil Cucumber Salad lies in its simplicity. Each ingredient is handpicked to create a harmonious balance of taste, texture, and vibrant color. Here’s what you’ll need, along with why each one deserves a place in this salad bowl!
- English cucumbers: Their thin skins and minimal seeds make them perfect for that refreshing, juicy crunch.
- Roasted peanuts: Roughly chopped, these provide a deeply satisfying crunch and earthy richness in every bite.
- Chili oil (with flakes): The fiery heart of this salad, chili oil brings both heat and gorgeous color—adjust to your spice preference.
- Soy sauce: A dash of umami and saltiness helps tie the flavors together and deepens the overall taste.
- Rice vinegar: This adds a zingy, bright acidity that wakes up the cucumbers and balances the heat.
- Sesame oil: Just a touch gives the salad a nutty aroma that pairs beautifully with the peanuts.
- Sugar: A little sweetness smooths out the punch of vinegar and chili oil, making the salad moreish.
- Garlic clove: Minced fresh, it infuses the dressing with deep, aromatic flavor.
- Green onions: For a burst of color and a subtle oniony bite that lifts the whole dish.
- Salt: Sprinkled on the cucumbers to help release excess moisture and intensify their flavor.
How to Make Peanut & Chili Oil Cucumber Salad
Step 1: Prep the Cucumbers
Start by giving your cucumbers a good wash and pat dry. For maximum crunch and a rustic feel, lightly smash the cucumbers with the flat side of a knife, then tear or slice them into bite-sized pieces. Alternatively, thin rounds work beautifully if you prefer a more elegant look. Place the cucumbers in a colander, sprinkle them with a little salt, and let them sit for 10 to 15 minutes. This step draws out excess moisture, making every bite extra crisp and flavorful.
Step 2: Make the Dressing
While the cucumbers are resting, grab a small bowl and whisk together the chili oil (with those delightful flakes!), soy sauce, rice vinegar, sesame oil, sugar, and minced garlic. The dressing should taste bold and balanced—spicy, tangy, and just a bit sweet. Don’t be afraid to tweak the chili oil or vinegar to suit your palate!
Step 3: Dry and Toss the Cucumbers
After the cucumbers have released their extra water, gently pat them dry with a paper towel. This ensures the dressing doesn’t get watered down. Transfer the cucumbers to a large mixing bowl and pour the dressing over top. Toss gently but thoroughly, so every piece is nicely coated.
Step 4: Add the Peanuts and Green Onions
Sprinkle in the chopped roasted peanuts and thinly sliced green onions. Give everything one last gentle toss—this is where the Peanut & Chili Oil Cucumber Salad starts to look and smell absolutely irresistible. The peanuts add crunch, while the green onions offer a fresh kick.
Step 5: Serve or Chill
You can serve this salad immediately if you’re impatient for that first bite, but if you have time, let it chill in the fridge for about 15 minutes. This short rest helps the flavors come together and the cucumbers to soak up all that spicy, nutty goodness.
How to Serve Peanut & Chili Oil Cucumber Salad
Garnishes
A final flourish always makes a dish memorable. For this Peanut & Chili Oil Cucumber Salad, a sprinkle of extra roasted peanuts, a few more chili flakes, or even a handful of fresh cilantro leaves can take things to the next level. If you like it extra zingy, a squeeze of lime on top is a game changer!
Side Dishes
This salad is the ultimate sidekick for so many meals. It’s fantastic with grilled meats, makes a refreshing contrast to rich noodle dishes, or adds a spicy crunch next to your favorite stir-fry. It even works as a bright, palate-cleansing snack all on its own.
Creative Ways to Present
For a fun twist, serve the Peanut & Chili Oil Cucumber Salad in individual small bowls or as lettuce wraps for an appetizer. If you’re entertaining, scatter the salad over a platter and top with colorful microgreens or edible flowers. It’s also delicious spooned over cold rice noodles for a refreshing summer lunch!
Make Ahead and Storage
Storing Leftovers
Leftover Peanut & Chili Oil Cucumber Salad can be stored in an airtight container in the refrigerator for up to two days. The flavors will continue to meld, but the cucumbers will soften a bit over time. Give it a quick toss before serving to redistribute the dressing and peanuts.
Freezing
Freezing is not recommended for this salad. Cucumbers have a high water content and tend to become mushy and watery after thawing, which takes away from the crisp, snappy texture that makes this dish so special.
Reheating
No reheating necessary—this salad is meant to be enjoyed cold or at room temperature! If it’s been in the fridge, let it sit out for a few minutes to take off the chill before serving, which helps the flavors shine.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Absolutely! Just be sure to peel them if the skin is thick and scoop out the seeds if they’re large. English cucumbers are preferred for their tender skin and few seeds, but any fresh, firm cucumber will work in a pinch.
How spicy is this Peanut & Chili Oil Cucumber Salad?
The heat level depends on the chili oil you use and how much you add. Start with two tablespoons as the recipe suggests, then taste and adjust. If you love things fiery, add a bit more or toss in some red pepper flakes for an extra kick.
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance and keep it in the fridge. For the best texture, add the peanuts just before serving so they stay nice and crunchy.
Is there a nut-free version?
If you have a peanut allergy, try using toasted sunflower seeds or pumpkin seeds for a similar crunch. The salad will still be packed with flavor, just with a slightly different twist.
What protein can I add to make this a main dish?
For a heartier meal, toss in some shredded cooked chicken, tofu cubes, or even chilled shrimp. They all pair beautifully with the zippy, spicy flavors of the Peanut & Chili Oil Cucumber Salad.
Final Thoughts
I hope you’re as excited as I am to whip up this Peanut & Chili Oil Cucumber Salad! It’s quick, vibrant, and bursting with flavor, making it a standout for any occasion. Give it a try and watch it disappear—your friends and family will be begging for the recipe!
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Peanut & Chili Oil Cucumber Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Peanut & Chili Oil Cucumber Salad is a refreshing and spicy Asian-inspired dish that combines crisp cucumbers with a flavorful dressing made from chili oil, soy sauce, and sesame oil. Topped with crunchy roasted peanuts and fresh green onions, it makes a perfect no-cook side dish for warm weather or a light meal.
Ingredients
Cucumbers
- 2 large English cucumbers, thinly sliced or smashed
Dressing
- 2 tablespoons chili oil (with flakes)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 garlic clove, minced
Toppings
- 1/3 cup roasted peanuts, roughly chopped
- 2 green onions, thinly sliced
- Salt to taste
Instructions
- Prepare the cucumbers: Wash and dry the cucumbers, then slice them into thin rounds or smash lightly with the flat side of a knife for a rustic texture. Place them in a colander, sprinkle lightly with salt, and let sit for 10–15 minutes to draw out excess moisture.
- Make the dressing: In a small bowl, whisk together chili oil, soy sauce, rice vinegar, sesame oil, sugar, and minced garlic until well combined.
- Dry the cucumbers: Pat the cucumbers dry with paper towels to remove excess water before transferring them to a mixing bowl.
- Toss with dressing: Pour the prepared dressing over the cucumbers and toss gently to coat all slices evenly.
- Add toppings: Sprinkle the roughly chopped roasted peanuts and thinly sliced green onions over the salad and toss again gently to combine.
- Serve: Serve the salad immediately for a fresh crunch, or chill it for 15 minutes to intensify flavors before serving.
Notes
- Adjust the amount of chili oil according to your preferred heat tolerance.
- For an extra zest, add a splash of lime juice or a pinch of red pepper flakes.
- This salad pairs wonderfully with grilled meats or can be enjoyed as a spicy, crunchy side dish on its own.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 2g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
