Ingredients
Scale
- 4 large Persian cucumbers (or 1 large English cucumber)
- 1/2 teaspoon kosher salt
- 2 tablespoons creamy peanut butter
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- 1 teaspoon chili crisp (adjust to taste)
- 1 tablespoon chopped roasted peanuts (for garnish)
- Fresh cilantro and sesame seeds (for garnish)
Instructions
- Place your cucumbers on a sturdy cutting board. Use the flat side of a chef’s knife or a rolling pin to firmly press down until the cucumber bursts and splits open. You want it to look rugged and irregular. Once smashed, slice the cucumbers into bite-sized chunks, roughly one inch thick.
- Place the cucumber chunks in a colander set over a bowl. Sprinkle them with the kosher salt and toss to coat. Let them sit for about 10 minutes. This process draws out excess water, ensuring your salad stays crunchy and the peanut sauce doesn’t get watered down. After 10 minutes, pat them dry with a paper towel.
- In a medium mixing bowl, combine the peanut butter, soy sauce, rice vinegar, sesame oil, honey, minced garlic, and chili crisp. Whisk the mixture until it is completely smooth. If the sauce feels too thick, add a teaspoon of warm water to reach a drizzling consistency.
- Add the drained cucumbers into the bowl with the peanut sauce. Toss everything together until every piece of cucumber is well-coated in the dressing. Transfer the salad to a serving platter. Garnish with chopped peanuts, sesame seeds, and fresh cilantro before serving immediately.
- Cook Time: 15 minutes