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A perfect balance of cool crunch and spicy umami, this Peanut Chili Crisp Cucumber Salad has become my go-to side dish for warm evenings. After discovering the magic of chili crisp in my pantry, I've been experimenting with different combinations, and this pairing with creamy peanut butter and crisp cucumbers creates something truly special.
Last night, I served this alongside grilled fish, and my daughter, who usually picks around cucumbers, asked for seconds. The secret? Getting the right balance of spice and nuttiness in the sauce.
Essential Ingredients
- Persian cucumbers: Their thin skin and crisp texture are perfect for this salad. I find English cucumbers too watery
- Natural peanut butter: Look for the kind that needs stirring. The texture and pure peanut flavor work better than processed versions
- Chili crisp: I prefer Lao Gan Ma brand for its complex flavor and perfect balance of heat
- Fresh garlic: Must be freshly grated for the best punch of flavor
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Making this salad reminds me of the refreshing cucumber dishes I've enjoyed at Asian restaurants, but with an added layer of richness from the peanut butter.
Detailed Instructions
- Prepare the Cucumbers:
- Slice cucumbers on slight diagonal for more surface area. Keep slices uniform for even sauce distribution. Pat dry with paper towels if very wet. Chill until ready to use.
- Create the Sauce:
- Whisk peanut butter until smooth first. Add chili crisp gradually, tasting for heat level. Incorporate remaining ingredients one at a time. Adjust seasoning to taste.
- Perfect the Assembly:
- Place cucumber slices in a wide, shallow bowl. Drizzle sauce evenly over cucumbers. Toss gently with clean hands or tongs. Arrange for attractive presentation. Garnish just before serving.
- Final Touches:
- Sprinkle with toasted sesame seeds. Add chopped peanuts for extra crunch. Drizzle with additional chili crisp if desired. Serve immediately while cucumbers are crisp.
Through many iterations, I've learned that the key to this salad is timing. While the sauce can be made ahead, assembly should happen just before serving to maintain the perfect texture.
Temperature Matters
Cool cucumbers contrast beautifully with room temperature sauce. I've found that bringing the sauce to room temperature before mixing helps it coat the cucumbers more evenly.
Make-Ahead Strategy
Prepare all components separately:
- Slice cucumbers and store in a paper towel-lined container
- Make sauce and refrigerate
- Toast garnishes and store at room temperature
Serving Suggestions
Create a casual Asian-inspired meal by pairing with:
- Ginger-scallion noodles
- Grilled sesame chicken
- Steamed rice
- Cold sesame noodles
This salad has become my summer potluck signature. It's always the first dish empty, with people asking for the recipe.
Final Thoughts
This Peanut Chili Crisp Cucumber Salad is proof that simple ingredients, thoughtfully combined, can create something extraordinary. The combination of cool, crunchy cucumbers with rich, spicy sauce offers a perfect balance of flavors and textures. Whether served as a side dish or enjoyed on its own, it's a reminder that great food doesn't have to be complicated - it just needs to be thoughtfully prepared with quality ingredients.
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Frequently Asked Questions
- → What is chili crisp and where can I find it?
- Chili crisp is a spicy oil-based condiment found in Asian grocery stores or the international aisle of supermarkets.
- → Can I make this salad less spicy?
- Yes, you can reduce the amount of chili crisp or substitute with a milder sauce.
- → What type of cucumber works best?
- Seedless cucumbers (English or Persian) work best as they're less watery and stay crisp longer.
- → Is this salad gluten-free?
- Use tamari instead of soy sauce to make it gluten-free.
- → Can I prepare this salad in advance?
- Yes, it keeps well for 1-2 days in the refrigerator and the flavors continue to develop.