Cucumber Salad with Spicy Peanut Dressing
This Cucumber Salad with Spicy Peanut Dressing is the perfect way to liven up your mealtime routine. The crispy cucumbers taste amazing when coated in the spicy peanut dressing. Plus, the texture from the chopped peanuts and extra kick of flavor from the green onions takes this fresh salad recipe to the next level.
Servings: 6 servings
Calories: 141kcal
Equipment
- 1 weck jar
- 1 whisk
Ingredients
Cucumber Salad
- 1.5 English cucumbers thinly sliced
- ¼ - ⅓ cup peanuts chopped small, lightly salted
- 2 teaspoons white sesame seeds plus extra as garnish
- 2-3 tablespoons green onion as garnish
- pinch red pepper flakes optional
Spicy Peanut Dressing
- ¼ cup creamy peanut butter
- 2 tablespoons maple syrup
- 1.5 - 2 tablespoons water depending on preferred thickness
- 1 tablespoon low sodium soy sauce
- 1 tablespoon sriracha
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
Instructions
How to Make
Make the Dressing
- Combine creamy peanut butter, sriracha, maple syrup, low sodium soy sauce, water, rice vinegar and sesame oil in a mixing bowl. Mix until smooth.
- Thinly slice the English cucumbers and chop the green onion.
Assemble
- Add some dressing to the bottom of a jar. Add the English cucumber and the rest of the dressing. Next, layer on the chopped peanuts followed by the white sesame seeds. Seal the jar and shake until well coated.
- Pour the salad onto a serving dish. Top with the green onion, a pinch of red pepper flakes and an extra pinch of sesame seeds. Serve and enjoy.
Notes
Storage
Best enjoyed immediately once dressed. Store leftover salad in an airtight container in the refrigerator for up to three days.
Nutrition
Serving: 1serving or 1/6th of the salad with dressing. | Calories: 141kcal | Carbohydrates: 11g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 203mg | Potassium: 252mg | Fiber: 2g | Sugar: 6g | Vitamin A: 102IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg