If you’re looking for a fresh, vibrant dish that wakes up your taste buds with a perfect balance of heat, tang, and crunch, this Peanut & Chili Oil Cucumber Salad Recipe is an absolute must-try. It’s quick to make, irresistibly flavorful, and packs a beautiful combination of textures from crisp cucumbers to crunchy peanuts, all blanketed in a luscious, spicy dressing. Whether as a refreshing side or an unexpected crowd-pleaser at your next gathering, this salad brings a burst of energy to any meal.
Ingredients You’ll Need
This recipe keeps things wonderfully simple, focusing on ingredients that each bring a unique note to the salad. The cool, crisp cucumbers provide the perfect base, while the roasted peanuts add texture and nuttiness. The chili oil offers a smoky heat that complements the tangy rice vinegar and the rich umami of soy sauce. A touch of honey rounds everything out with a little sweetness, making every bite a balanced delight.
- 2 large cucumbers, thinly sliced: Fresh and crunchy, they form the refreshing canvas of the salad.
- 1/4 cup roasted peanuts, roughly chopped: Adds a satisfying crunch and nutty flavor that contrasts beautifully with the cucumbers.
- 2 tablespoons chili oil: Provides a spicy kick; adjust according to your heat preference to keep it just right.
- 1 tablespoon rice vinegar: Brings a bright, tangy note that balances the heat and oiliness.
- 1 tablespoon soy sauce or tamari: Adds a savory, salty richness; tamari is a great gluten-free option.
- 1 teaspoon sesame oil: Delivers a warm, nutty aroma that deepens the overall flavor.
- 1 teaspoon honey or maple syrup: A subtle sweetness that mellows the spice and vinegar.
- 1/4 teaspoon garlic powder: Offers gentle garlic flavor without overpowering the dish.
- Salt, to taste: Enhances and ties all the flavors together perfectly.
- Fresh cilantro or green onions (for garnish, optional): Adds bright, herbal freshness and a splash of color.
How to Make Peanut & Chili Oil Cucumber Salad Recipe
Step 1: Prepare the Cucumbers
Start by thinly slicing your cucumbers. If they feel a bit watery, sprinkle them lightly with salt and let them rest for about 10 minutes. This step helps draw out excess moisture, so your salad stays crisp and not soggy. Afterward, gently pat them dry with a paper towel.
Step 2: Make the Dressing
In a small bowl, combine chili oil, rice vinegar, soy sauce, sesame oil, honey or maple syrup, garlic powder, and a pinch of salt. Whisk everything thoroughly until the dressing is smooth and cohesive. This blend is where the magic happens, marrying heat, tang, sweetness, and savoriness.
Step 3: Toss the Salad
Pour the dressing over the cucumber slices and toss gently to ensure every piece is luxuriously coated. The cucumbers soak up the dressing’s vibrant flavors while keeping their crunch intact.
Step 4: Add the Peanuts
Sprinkle the chopped roasted peanuts over the dressed cucumbers, then toss the salad once more. These peanuts add a delightful textural contrast and a rich burst of nutty goodness in every bite.
Step 5: Serve Immediately or Chill
For an extra touch, garnish your salad with fresh cilantro or green onions if you like a pop of herbal brightness. It’s best enjoyed right away, but if you want the flavors to meld, you can refrigerate it for up to an hour before serving.
How to Serve Peanut & Chili Oil Cucumber Salad Recipe
Garnishes
Fresh herbs like cilantro or sliced green onions bring a lovely aromatic lift to this salad. You can also sprinkle extra peanuts or a pinch of toasted sesame seeds for more crunch and visual appeal. These simple garnishes make the dish even more inviting and flavorful.
Side Dishes
This salad pairs wonderfully with grilled meats, like chicken or pork, balancing hearty dishes with its refreshing heat. It also complements any Asian-inspired meal lineup or can brighten up a casual barbecue spread. Because it’s so light, it works beautifully alongside richer or heavier mains.
Creative Ways to Present
For a fun twist, serve the salad in small individual bowls or even inside hollowed-out cucumber cups, turning it into a charming appetizer. Another idea is to plate it on a bed of mixed greens or shredded carrots to add color and dimension. No matter how you present it, this Peanut & Chili Oil Cucumber Salad Recipe will be the star of your table.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The salad is best enjoyed within a day since cucumbers tend to release water over time, which can dilute the flavors and soften the crunch.
Freezing
Freezing is not recommended for this salad. The cucumbers’ high water content means they will become mushy and lose their satisfying texture upon thawing.
Reheating
There’s no need to reheat this salad; it’s meant to be savored cold or at room temperature as a refreshing dish that highlights crisp freshness alongside bold chili and peanut flavors.
FAQs
Can I use other nuts instead of peanuts?
Absolutely! While roasted peanuts give this salad its classic crunch and flavor, you can experiment with cashews, almonds, or even sunflower seeds for a different texture and taste.
How spicy is this Peanut & Chili Oil Cucumber Salad Recipe?
The heat level depends on the chili oil you use, so feel free to adjust the amount to suit your palate. You can start with less and add more if you prefer a spicier kick.
Is this recipe gluten-free?
Yes, it can be! Use tamari instead of regular soy sauce to keep the recipe gluten-free without sacrificing that savory umami flavor.
Can I prepare this salad in advance?
Yes, you can prepare it up to an hour ahead. However, to maintain the cucumbers’ crispness, it’s best to toss with the dressing just before serving or shortly before refrigerator chilling.
What can I pair with this salad for a complete meal?
This salad shines with grilled or roasted proteins like chicken, tofu, or shrimp. It also adds a refreshing side to rice bowls or noodle dishes, enhancing the meal with its crunchy, spicy freshness.
Final Thoughts
This Peanut & Chili Oil Cucumber Salad Recipe is one of those dishes that’s as delightful to make as it is to eat. It’s simple, quick, and full of vibrant flavors that brighten any meal. Once you try it, you’ll discover a new favorite go-to salad that’s perfect for warm days or anytime you want a quick burst of flavor and texture. So grab those cucumbers and start tossing — your taste buds are in for a sensational treat!
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Peanut & Chili Oil Cucumber Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A refreshing and zesty Peanut & Chili Oil Cucumber Salad that combines crisp cucumbers with a spicy, tangy dressing and crunchy roasted peanuts for texture. Perfect as a quick appetizer or side dish, this salad offers a delightful balance of spicy, savory, and slightly sweet flavors in just 10 minutes.
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 the Cucumbers: Thinly slice the cucumbers and place them in a large bowl. If cucumbers are very watery, lightly salt them and let sit for 10 minutes, then pat dry to remove excess moisture.
- Make the 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 well combined.
- Toss the Salad: Drizzle the dressing over the cucumbers and toss gently to coat all slices evenly with the flavorful dressing.
- Add the Peanuts: Sprinkle the roughly chopped roasted peanuts over the salad and toss again to distribute the crunch throughout.
- Serve: Garnish with fresh cilantro or green onions if desired. Serve immediately or refrigerate for up to 1 hour to allow flavors to meld before serving.
Notes
- For less spice, reduce the chili oil or substitute with a milder oil.
- Using tamari instead of soy sauce makes this recipe gluten-free.
- Lightly salting cucumbers and draining excess moisture prevents the salad from becoming watery.
- This salad is best served fresh but can be kept refrigerated for up to 1 hour.
- Adjust sweetness by using honey or maple syrup according to dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian Fusion
