This addicting Asian Cucumber Salad is our new obsession! Thinly sliced cucumbers tossed in a creamy, nutty Asian sauce, perfect as a side dish to dinner or enjoyed on its own!
Scale
Ingredients
- 1 1/2 pounds cucumbers, sliced thin (not paper thin but about 1/8″)
- 3 tablespoons crunchy peanut butter
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon sesame seeds
- 2 teaspoons grated garlic
- 2 teaspoons rice vinegar
- 1/4 teaspoon crushed red pepper flakes
- Drizzle of honey (1-2 teaspoons, optional)
Instructions
- Slice the cucumbers on a mandoline slicer or carefully with a knife and add the to a large bowl.
- Add the peanut butter, soy sauce, sesame oil, sesame seeds, garlic, red pepper flakes and honey to a small bowl and whisk together to combine.
- Pour the sauce over the cucumbers and toss to combine. Garnish with more sesame seeds if desired and serve.
Recipe Notes
Store: Store leftover cucumber salad in an air tight container in the refrigerator for up to 5 days. The cucumbers will soften in the sauce as it sits, if you prefer the cucumbers to stay crisp you can add the sauce and toss right before serving.
- Category: Side Dish
- Method: No Cook
- Cuisine: American
