Description
Cool, crunchy cucumbers tossed in a creamy, spicy Thai-inspired peanut sauce. A quick and refreshing vegan dish perfect as a snack, appetizer, or light side.
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)
Instructions
- In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, sriracha, garlic, and ginger until smooth and well combined.
- Add water gradually (1–2 tablespoons) to thin the sauce to desired consistency.
- In a large bowl, toss the thinly sliced cucumbers with the peanut sauce until evenly coated.
- Chill in the refrigerator for 10–15 minutes to allow flavors to meld.
- Before serving, sprinkle with optional garnishes: chopped peanuts, green onions, and sesame seeds.
Notes
For a noodle-like presentation, spiralize the cucumbers.
Increase sriracha or add red pepper flakes for more heat.
Try almond butter instead of peanut butter for a different flavor.
Add shredded carrots or radishes for extra crunch and color.
Include baked tofu or edamame for a protein boost.
Best served fresh; leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 110
- Sugar: 3g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
