Ingredients
Scale
- 2 large English cucumbers (or 6 Persian cucumbers)
- 1/2 teaspoon kosher salt
- 2 tablespoons creamy peanut butter
- 1 tablespoon soy sauce (use tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- 1–2 teaspoons chili oil or crispy chili crunch
- 1 clove garlic, minced
- 1 tablespoon roasted peanuts, crushed
- 1 teaspoon toasted sesame seeds
- Fresh cilantro for garnish (optional)
Instructions
- Wash and dry the cucumbers thoroughly. Place a cucumber on a cutting board. Use the flat side of a heavy chef’s knife or a rolling pin to firmly press down and “smash” the cucumber until it splits open and flattens slightly. Repeat this along the entire length of the cucumber. Once smashed, slice the cucumber into bite-sized chunks on a diagonal. Place the pieces in a colander, toss them with the kosher salt, and let them sit for 10 minutes. This draws out excess moisture, ensuring your salad stays crunchy and the sauce doesn’t get watered down.
- While the cucumbers drain, prepare the “no-cook” sauce. In a medium mixing bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, minced garlic, and chili oil. If the sauce feels too thick, add a teaspoon of warm water at a time until it reaches a smooth, drizzlable consistency. Taste the sauce and adjust the heat by adding more chili crunch if you prefer an extra kick. This step concentrates the flavors so they are ready to coat the cucumbers instantly.
- Pat the cucumbers dry with a paper towel to remove the released water and any excess salt. Transfer the cucumbers to a large serving bowl. Pour the peanut sauce over the top and toss gently to ensure every nook and cranny is filled with dressing. Sprinkle the crushed roasted peanuts, toasted sesame seeds, and fresh cilantro over the top. Serve immediately while the cucumbers are cold and the toppings are perfectly crispy for the ultimate TikTok-worthy experience.
- Cook Time: 15 minutes