Name: Cucumbers in Spicy Peanut Sauce
Prep time: 10 min
Total time: 10 min
Cuisine: Thai-Inspired
Ingredients: 2 large cucumbers, thinly sliced; 1/4 cup natural peanut butter; 1 tablespoon soy sauce (or tamari for gluten-free); 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 tablespoon maple syrup or honey; 1 teaspoon sriracha or chili garlic sauce (adjust to taste); 1 clove garlic, minced; 1 teaspoon grated fresh ginger; 2 tablespoons water (to thin, as needed); 1 tablespoon chopped roasted peanuts (optional, for garnish); 1 tablespoon chopped green onions (optional); 1 teaspoon sesame seeds (optional)

Cool, crunchy cucumbers tossed in a creamy, spicy peanut sauce—this refreshing dish is the kind of simple, flavor-packed recipe I keep coming back to. With Thai-inspired ingredients and just 10 minutes of prep, it’s perfect as a snack, appetizer, or light side dish. Whether I’m craving something quick and healthy or looking for a bold plant-based option, this recipe delivers every time.

Why You’ll Love This Recipe

I love how this dish brings together refreshing cucumbers and the rich, nutty, and spicy depth of peanut sauce. It’s naturally gluten-free and vegan, made with whole food ingredients, and comes together in no time. The creamy peanut sauce clings perfectly to the crisp cucumber slices, and the optional toppings—like peanuts, green onions, and sesame seeds—add the perfect crunch and pop of flavor. It also makes an excellent make-ahead option for meal prep or summer picnics.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 large cucumbers, thinly sliced

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon rice vinegar

1/4 cup natural peanut butter

1 teaspoon sesame oil

1 tablespoon maple syrup or honey

1 teaspoon sriracha or chili garlic sauce (adjust to taste)

1 clove garlic, minced

1 teaspoon grated fresh ginger

2 tablespoons water (to thin, as needed)

1 tablespoon chopped roasted peanuts (optional, for garnish)

1 tablespoon chopped green onions (optional)

1 teaspoon sesame seeds (optional)

Directions

In a small bowl, I whisk the peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, sriracha, garlic, and ginger together until the mixture is smooth and well combined.

I add water a little at a time (1–2 tablespoons) to thin the sauce to the consistency I like.

In a large bowl, I toss the thinly sliced cucumbers with the spicy peanut sauce until everything is evenly coated.

I chill the dish in the fridge for 10–15 minutes so the flavors have time to meld.

Just before serving, I sprinkle on the optional garnishes—peanuts, green onions, and sesame seeds—for added texture and flavor.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Calories: Approximately 110 kcal per serving

Variations

I sometimes spiralize the cucumbers for a noodle-like presentation.

For extra heat, I increase the sriracha or add crushed red pepper flakes.

Swapping peanut butter with almond butter gives a slightly different nutty profile that I really enjoy.

I occasionally mix in shredded carrots or radishes for extra crunch and color.

For a heartier version, I add baked tofu cubes or edamame for protein.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. Since cucumbers release moisture over time, I find this dish is best enjoyed fresh or within the first day. I don’t recommend reheating, as it’s meant to be served cold and crisp.

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FAQs

How spicy is this dish?

I find the heat level to be mild to medium, depending on how much sriracha I use. It’s easy to adjust by adding more or less.

Can I make this ahead of time?

Yes, I often prepare it a few hours in advance. I just wait to add the garnishes until right before serving to keep the texture fresh.

What kind of peanut butter works best?

I prefer natural, unsweetened peanut butter for the cleanest flavor and best consistency, but any smooth variety will do.

Is this dish kid-friendly?

Absolutely! I just reduce or omit the sriracha to keep it mild for kids.

Can I use other vegetables?

Definitely. I like using thinly sliced carrots, bell peppers, or even zucchini along with or in place of the cucumber.

Conclusion

Cucumbers in Spicy Peanut Sauce is one of those dishes that proves simple can still be bold and satisfying. With crisp veggies and a creamy, flavorful sauce, it’s a go-to for healthy snacking, entertaining, or just a quick lunch. I love how versatile, vibrant, and refreshing it is—an easy favorite in my kitchen.

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