Peanut Chili Crisp Cucumber Salad (Print Version)
# Ingredients:
→ Spicy Peanut Sauce
01 -
1 tablespoon (15 g) peanut butter, sweetened or unsweetened
02 -
2 tablespoons (30 ml) toasted sesame oil
03 -
1 tablespoon (15 g) chili crisp
04 -
1 tablespoon (15 ml) rice wine vinegar, seasoned or unseasoned
05 -
1 tablespoon (15 ml) tamari or soy sauce
06 -
1 teaspoon grated fresh garlic
07 -
¼ teaspoon flaky salt or kosher salt
→ Salad Components
08 -
1 pound (450 g) seedless cucumbers, sliced into ¼-½-inch thick rounds
09 -
2 tablespoons (30 g) sesame seeds or chopped roasted peanuts
# Instructions:
01 -
Combine all peanut sauce ingredients in a bowl and whisk together until well blended, or alternatively shake in a lidded jar until combined.
02 -
Place sliced cucumbers in a large bowl. Pour the prepared peanut sauce over the cucumbers and gently toss until evenly coated. Top with sesame seeds or chopped peanuts before serving.
# Notes:
01 -
Can be stored in the refrigerator for 1-2 days
02 -
For enhanced flavor, try using sweetened peanut butter and seasoned rice vinegar