Inspired by the flavors of Asia, I’ve created a simple yet delicious peanut cucumber salad. This dish combines the coolness of cucumbers with the richness of peanut sauce, making it a perfect side dish for any meal.
Peanut sauce is typically made from peanuts or peanut butter, soy sauce, rice vinegar, garlic, ginger, and sometimes sweetener like honey or sugar, blended with water or coconut milk to achieve the desired consistency.
Yes, you can use regular cucumbers, but mini cucumbers are preferred for their sweeter taste, fewer seeds, and more tender skin, making them ideal for this salad.
The level of spiciness can be adjusted according to your preference by adding more or less of spicy ingredients like gochujang or red pepper flakes.
Store leftover salad in an airtight container in the refrigerator. The salad is best consumed fresh, but it can be refrigerated for up to a day. Refresh it by tossing gently before serving.
Yes, you can prepare the components ahead of time. Slice the cucumbers, chop the peanuts and scallions, and make the dressing. Store them separately in the refrigerator and assemble just before serving.
Yes, this salad can be made vegan by ensuring that the soy sauce or any other ingredient used is vegan-friendly. Some soy sauces contain honey or other non-vegan ingredients.
Yes, you can substitute peanuts with other nuts like cashews or almonds. Cashews, in particular, work well in peanut sauce for their creamy texture when blended.
If the dressing is too thick, you can thin it out with a little water or rice vinegar. If it’s too thin, you can thicken it by adding more peanut butter or nuts.