Description
A vibrant and refreshing dish that combines crunchy cucumbers with a creamy peanut sauce, inspired by the flavors of Thailand.
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1/2 cup roasted peanuts, chopped
- 1/3 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey or agave syrup
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 2-3 tablespoons water (to thin the sauce)
- 1 teaspoon sesame oil
- Red chili flakes, optional (to taste)
Instructions
- Slice the cucumbers into thin rounds and place them in a large mixing bowl.
- Chop the roasted peanuts and set them aside for garnish.
- Combine peanut butter, soy sauce, honey or agave syrup, rice vinegar, minced garlic, and sesame oil in a separate bowl.
- Whisk the ingredients together, adding water gradually until the desired consistency is reached. The sauce should be smooth and pourable.
- Pour the peanut sauce over the cucumbers in the mixing bowl.
- Toss gently to coat the cucumbers evenly with the sauce.
- Sprinkle red chili flakes over the top if using, and mix well.
- Serve immediately, garnished with chopped peanuts. Alternatively, refrigerate for a couple of hours to let the flavors meld.
Notes
For a vegan version, use agave syrup instead of honey. Store in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg