Bursting with flavor, texture, and just the right amount of heat, Peanut & Chili Oil Cucumber Salad is the crunchy, creamy salad you didn’t know you needed! It’s quick to prepare, unapologetically vibrant, and each bite is a delicious dance of cool, nutty, spicy, and tangy notes. This is one of those salads that wins hearts at first forkful.
Why You’ll Love This Recipe
- Vibrant Flavors: Tangy lime, nutty peanuts, and the gentle heat from chili oil make every bite seriously exciting.
- Incredibly Quick: From chopping to tossing, you can have Peanut & Chili Oil Cucumber Salad on the table in under 25 minutes—perfect for busy days!
- Perfect Texture: Crunchy cucumbers, creamy peanut butter, and crispy bits of peanuts and sesame offer a symphony of contrasts.
- Crowd-Pleasing & Flexible: It’s equally great as a summer side, refreshing lunch, or even the star of your next potluck spread!
Ingredients You’ll Need
One of the joys of Peanut & Chili Oil Cucumber Salad is how such a short list of ingredients transforms into something unforgettable. Each element has a role to play—from cool, snappy cucumbers to rich, savory peanuts and fiery chili oil. Here’s what makes this salad so dazzling:
- Mini cucumbers: Their tender crunch and fresh flavor are ideal for soaking up all that zesty dressing.
- Fresh cilantro: Adds bursts of herby brightness and beautiful green flecks.
- Roasted unsalted peanuts: Chopped for that irresistible crunch and deep nuttiness.
- Toasted sesame seeds (optional): For a subtle, toasty complexity and an extra bit of crunch.
- Peanut butter: Creamy, luscious, and anchoring the dressing with savory richness.
- Sodium-reduced soy sauce: Gives the dressing a shot of umami while keeping things balanced and not too salty.
- Lime juice: Brightens the richness of the peanut butter with its citrusy zing.
- Agave syrup: Rounds out the flavors with just a touch of natural sweetness (you could sub in honey or maple syrup, too).
- Garlic powder: For a mellow garlicky background, without overpowering the other flavors.
- Water: Helps thin out the dressing for perfect coating ability.
- Crispy chili oil: The star spicy element—choose your favorite brand or homemade blend for the ultimate flavor pop!
Variations
One of the best things about this salad is how easy it is to make it your own! Whether you’re working with pantry swaps or tailoring it to special diets, Peanut & Chili Oil Cucumber Salad is endlessly adaptable.
- Go nut-free: Swap peanuts and peanut butter for toasted sunflower seeds and sunflower seed butter if you need an allergy-friendly option.
- Boost the veggies: Add thin slices of radish, bell pepper, or shredded carrot for extra crunch and a kaleidoscope of color.
- Change the fresh herbs: Not a cilantro fan? Try chopped mint, Thai basil, or parsley for a different fresh twist.
- Turn up the heat: Add diced fresh red chili, a sprinkle of chili flakes, or even a dash of sriracha if you love more spice!
How to Make Peanut & Chili Oil Cucumber Salad
Step 1: Prep Your Veggies and Toppings
Start by cutting your mini cucumbers into chunky wedges—no need to peel, just trim the ends and slice lengthwise. Chop the cilantro and peanuts, and if you’re using sesame seeds, have those toasted and ready. All these fresh components go into your largest mixing bowl; this gives you room to toss everything together without any spills.
Step 2: Whisk Up the Creamy Peanut Dressing
In a small bowl, combine the peanut butter, soy sauce, lime juice, agave syrup, garlic powder, and water. Whisk vigorously until the dressing is smooth and pourable. Don’t worry if it looks a bit thick at first—the water will loosen it up, and you can always adjust with more water to get the perfect consistency.
Step 3: Toss and Infuse
Pour the luscious peanut dressing over your cucumber base. Give everything a really good toss so that each piece is coated. Set the salad aside for 10 minutes—this little rest lets the cucumbers absorb the dressing and melds all the flavors into harmony.
Step 4: Add Chili Oil and Serve
Right before serving, drizzle that glorious crispy chili oil over your salad—don’t be shy! Plate up your Peanut & Chili Oil Cucumber Salad, then shower with extra cilantro, peanuts, or sesame seeds for a bit of flair. Taste and add more chili oil if you dare!
Pro Tips for Making Peanut & Chili Oil Cucumber Salad
- Cucumber Prep Magic: For even more crunch, pat the sliced cucumber dry with paper towels before tossing with the dressing—this prevents excess wateriness.
- Choose Your Chili Oil Adventure: Use chili oil with lots of crispy bits for irresistible texture, or opt for a smoother variety if you prefer a subtle heat.
- Let It Rest: Don’t skip the 10-minute resting period—this quick pause lets flavors really mingle and the cucumbers to soften just so.
- Dressing Consistency: If your dressing is too thick, add water a teaspoon at a time; cucumbers release plenty of liquid as they marinate, so avoid thinning too much at the start.
How to Serve Peanut & Chili Oil Cucumber Salad
Garnishes
This salad is lovely as-is, but a final flutter of fresh cilantro, extra chopped peanuts, or a sprinkle of toasted sesame seeds creates visual appeal and layers in even more flavor. For a pop of color, try a few slivers of red chili or a squeeze of lime right before serving your Peanut & Chili Oil Cucumber Salad.
Side Dishes
Peanut & Chili Oil Cucumber Salad shines alongside sticky rice, grilled chicken skewers, dumplings, or a fragrant noodle bowl. It makes a fantastic palate refresher for anything with bold Asian flavors, and it’s a stellar addition to a picnic table or potluck spread.
Creative Ways to Present
Serve it family-style in a broad shallow bowl, or plate individually for a dinner party starter. For a make-ahead lunch, pack the salad and chili oil in separate containers and toss right before eating. I also love loading it onto lettuce cups for a fun, bite-sized appetizer!
Make Ahead and Storage
Storing Leftovers
This salad is best the day it’s made, when the cucumbers are at peak freshness and crunch. If you do have leftovers, spoon them into an airtight container and enjoy within two days—the cucumbers will soften a little, but the flavors deepen deliciously!
Freezing
Freezing isn’t recommended for Peanut & Chili Oil Cucumber Salad. The fresh cucumbers will lose their bright crunch and become watery upon thawing, so it’s truly best enjoyed fresh or from the fridge within a couple of days.
Reheating
No reheating needed—this salad is designed to be served cold and crisp, straight from the fridge or at room temperature. Just give leftovers a quick stir to redistribute the dressing before eating.
FAQs
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Can I use regular cucumbers instead of mini cucumbers?
Absolutely! If you can’t find mini cucumbers, use regular English or Persian cucumbers—just cut them into bite-sized wedges or half-moons. You may want to scoop out and discard the watery seeds first to maintain crunch.
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Is there a peanut butter alternative for allergies?
Yes! Try sunflower seed butter or tahini for a nut-free option—the flavor will change slightly, but the salad will still be delicious and creamy.
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How spicy is the chili oil in Peanut & Chili Oil Cucumber Salad?
That’s entirely up to you! Most crispy chili oils offer warmth with mild to moderate heat, but feel free to add more or less (or your favorite brand) to suit your spice preference.
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Can I make Peanut & Chili Oil Cucumber Salad ahead for a party?
Yes—prep all your salad base and dressing ingredients a few hours ahead, but toss with the dressing no more than an hour before serving for best flavor and texture. Add chili oil and garnishes just before guests arrive.
Final Thoughts
If you’ve been craving a salad that’s anything but ordinary, let Peanut & Chili Oil Cucumber Salad win you over with its bold, fresh flavors and playful textures. I can’t wait for you to try it and see just how fast it disappears—don’t be surprised if it becomes your go-to summer craving!
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Peanut & Chili Oil Cucumber Salad Recipe
- Prep Time: 15 min
- Total Time: 25 min
- Yield: 2 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Asian
- Diet: Vegetarian
Description
This Peanut & Chili Oil Cucumber Salad is a refreshing and flavorful dish that combines crunchy cucumbers, nutty peanuts, and a zesty peanut dressing with a spicy chili oil kick. It’s a perfect balance of textures and flavors that will elevate any meal.
Ingredients
Salad Base:
- 9 mini cucumbers, cut into wedges
- 1/4 cup (4g) fresh cilantro, chopped
- 1/4 cup (36g) roasted unsalted peanuts, chopped
- 1 Tbsp (9g) toasted sesame seeds (optional)
Dressing:
- 3 Tbsp (48g) peanut butter
- 1 Tbsp (15ml) sodium-reduced soy sauce
- 1/2 lime, juiced
- 1 tsp (5ml) agave syrup
- 3/4 tsp garlic powder
- 1 Tbsp (15ml) water
Topping:
- 1 Tbsp (15g) crispy chili oil, plus more to taste
Instructions
- Prep the cucumber, cilantro, and peanuts. Transfer to a bowl along with the sesame seeds.
- Add all of the dressing ingredients to a small bowl and mix.
- Pour the dressing over the salad and toss*. Let sit for at least 10 minutes for the flavors to infuse and for the cucumber to soften slightly.
- Taste test and adjust the seasoning as desired. Plate, drizzle over the chili oil, and garnish with more cilantro, peanuts, and sesame seeds if desired. Enjoy!
Notes
- * Add more water if a thinner consistency is desired. Note, though, that the cucumber will release some liquid as it sits in the dressing.
- Best served on the day it’s made, but can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 5g
- Sodium: 270mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
