If fresh, vibrant salads make your heart sing, you’re going to fall head-over-heels for this Peanut & Chili Oil Cucumber Salad. Crisp cucumbers are tossed with a creamy, tangy peanut dressing and finished with aromatic chili oil for a dish that’s full of flavor, a little heat, and super satisfying crunch. It’s the kind of salad you’ll crave all week long!
Why You’ll Love This Recipe
- Bold Flavor Fusion: The creamy peanut butter, tangy lime, and spicy chili oil come together in every bite for a truly unforgettable salad.
- Next-Level Crunch: Chopped peanuts, sesame seeds, and crisp cucumbers make each mouthful extra satisfying.
- Ready in Minutes: With hardly any cooking—just chopping and mixing!—this salad is a speedy solution for busy days and last-minute cravings.
- Totally Customizable: You can easily swap in your favorite herbs, adjust the heat, or tweak the peanuts to make it uniquely yours.
Ingredients You’ll Need
This Peanut & Chili Oil Cucumber Salad shines because it uses a handful of accessible ingredients—each one plays an essential role in building layers of flavor, crunch, and color. Let’s see how every element works its magic in your bowl.
- Mini cucumbers: Their delicate skins and crisp texture are the perfect canvas for all that bold dressing.
- Fresh cilantro: Chopped cilantro adds a pop of herbal freshness that balances the richness of the peanut butter.
- Roasted unsalted peanuts: Chop these up for a hearty, nutty crunch that makes every forkful fun.
- Toasted sesame seeds (optional): These tiny gems offer toasty depth and a hint of extra crunch—try them if you have some on hand!
- Peanut butter: The creamy base for the dressing, lending nutty flavor and rich texture.
- Sodium-reduced soy sauce: Brings an umami, salty kick without being overpowering—just right for balance.
- Lime juice: Just half a lime brightens up the dressing with zesty acidity.
- Agave syrup: A touch of gentle sweetness to mellow out the heat and acidity.
- Garlic powder: Adds savory depth easily—no peeling or mincing required.
- Water: Helps thin out the dressing so it’ll coat every cool cucumber wedge.
- Crispy chili oil: The star topping! It adds a smoky, spicy note and tons of flavor, with that signature chili crunch.
Variations
The beauty of this Peanut & Chili Oil Cucumber Salad is how easily you can make it yours. Whether you’re working with what’s in your fridge or adapting for food allergies, you can modify it endlessly without losing that crave-worthy flavor combination!
- Make it nut-free: Swap sunflower seed butter for peanut butter and use toasted pumpkin seeds instead of peanuts.
- Up the veggie game: Toss in thinly sliced radish, carrots, or even snap peas for more crunch and color.
- Soy-free swap: Coconut aminos can take the place of soy sauce for a similar salty-sweet vibe.
- Add protein: Top with some shredded rotisserie chicken or even edamame for a heartier salad meal.
How to Make Peanut & Chili Oil Cucumber Salad
Step 1: Prep Your Veggies and Toppings
Slice the mini cucumbers into wedges (no need to peel!), chop up the fresh cilantro and roasted peanuts, and set aside your toasted sesame seeds. Getting all your salad base elements prepped and ready ensures a satisfying mix of crunch and brightness in every bite.
Step 2: Mix the Creamy Peanut Dressing
Grab a small bowl and whisk together the peanut butter, soy sauce, lime juice, agave, garlic powder, and water. Aim for a silky, pourable texture—the key to getting all those flavors to hug each piece of cucumber. If your dressing feels too thick, just splash in a little more water!
Step 3: Toss, Rest, and Let the Flavors Mingle
Add the cucumbers, cilantro, peanuts, and sesame seeds to a salad bowl. Pour the luscious peanut dressing over the top and toss gently until everything is evenly coated. Let the salad rest for at least 10 minutes—this gives the cucumbers time to soak up all that deliciousness and softens them just enough.
Step 4: Finish with Chili Oil and Garnish
Just before serving, taste and adjust the seasoning. Now drizzle over that irresistible crispy chili oil—don’t be shy!—and finish with extra cilantro, peanuts, and sesame seeds if you like. The final flourish makes your Peanut & Chili Oil Cucumber Salad look as good as it tastes.
Pro Tips for Making Peanut & Chili Oil Cucumber Salad
- Crispier Cucumbers: If you want extra crunch, chill your cucumbers a few hours before slicing. Cold cucumbers are super snappy and refreshing!
- Dressing Consistency Matters: Don’t be afraid to adjust the water—start with less, then thin as needed for that creamy, drizzly texture that coats every veggie.
- Customize the Heat: Taste your crispy chili oil first—some brands are spicier than others! Add slowly to find the perfect zing for your palate.
- Make-Ahead Magic: For meal prep, chop all ingredients and mix the dressing ahead, but combine and toss just before serving to prevent soggy cucumbers.
How to Serve Peanut & Chili Oil Cucumber Salad
Garnishes
Finish your Peanut & Chili Oil Cucumber Salad with a flurry of extra chopped peanuts, sliced scallions, or more toasted sesame seeds for even more flavor and an eye-catching, party-worthy look. A few extra cilantro leaves never hurt, either!
Side Dishes
This salad brings a burst of freshness to any table. Pair it with grilled chicken, sticky rice, spicy noodles, or your favorite dumplings for an easy, crowd-pleasing spread—especially when it’s too hot to turn on the stove.
Creative Ways to Present
For a fun twist, scoop the Peanut & Chili Oil Cucumber Salad into lettuce cups or serve as a topping for grain bowls. Layer it in pretty glass jars for picnic-ready sides or plate in a shallow platter for maximum colorful impact at your next dinner party.
Make Ahead and Storage
Storing Leftovers
The salad is best enjoyed fresh but will keep in an airtight container in the fridge for up to two days. The cucumbers continue to release some liquid as they sit, so simply give it a quick toss before serving leftovers to redistribute the dressing.
Freezing
Freezing isn’t recommended for Peanut & Chili Oil Cucumber Salad—the cucumbers will lose their crispness and become watery. For best results, always enjoy this salad fresh or chilled from the fridge within a day or two.
Reheating
This dish is meant to be served cold or at room temperature, making reheating unnecessary. If your salad has been in the fridge, let it sit out for a few minutes before serving to let the flavors shine.
FAQs
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Can I use regular cucumbers instead of mini cucumbers?
Absolutely! If you’re using standard cucumbers, just peel them if the skin is waxy and remove seeds for the crispest texture. Slice them into bite-sized pieces for best results.
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Is there a substitute for agave syrup?
You can easily swap agave for honey, maple syrup, or even a pinch of sugar dissolved in the dressing. Adjust to taste for just the right touch of sweetness.
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How spicy is the Peanut & Chili Oil Cucumber Salad?
The salad’s spiciness depends mostly on your chili oil and how much you use. If you prefer milder heat, add the chili oil gradually and taste as you go, or provide extra at the table for spice-lovers.
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What type of peanut butter works best for the dressing?
Creamy, unsweetened peanut butter is ideal, but the recipe is flexible—chunky peanut butter works great for added texture, and natural or shelf-stable varieties both blend beautifully into the dressing.
Final Thoughts
I hope you’ll treat yourself to a fresh batch of Peanut & Chili Oil Cucumber Salad soon—it’s impossibly simple, pops with color and crunch, and is full of flavors you’re going to adore. Trust me, one bite and you’ll want to bring this bowl to every potluck and weeknight dinner!
Print
Peanut & Chili Oil Cucumber Salad Recipe
- Prep Time: 15 min
- Total Time: 25 min
- Yield: 2 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Asian
- Diet: Vegetarian
Description
This Peanut & Chili Oil Cucumber Salad is a refreshing and flavorful dish that combines crisp cucumbers with a zesty peanut dressing and a kick of spicy chili oil. Perfect as a light lunch or a side dish for any meal.
Ingredients
Salad Base
- 9 mini cucumbers, cut into wedges
- 1/4 cup (4g) fresh cilantro, chopped
- 1/4 cup (36g) roasted unsalted peanuts, chopped
- 1 Tbsp (9g) toasted sesame seeds (optional)
Dressing
- 3 Tbsp (48g) peanut butter
- 1 Tbsp (15ml) sodium-reduced soy sauce
- 1/2 lime, juiced
- 1 tsp (5ml) agave syrup
- 3/4 tsp garlic powder
- 1 Tbsp (15ml) water
Topping
- 1 Tbsp (15g) crispy chili oil, plus more to taste
Instructions
- Prep the cucumber, cilantro, and peanuts. Transfer to a bowl along with the sesame seeds.
- Add all of the dressing ingredients to a small bowl and mix.
- Pour the dressing over the salad and toss*. Let sit for at least 10 minutes for the flavours to infuse and for the cucumber to soften slightly.
- Taste test and adjust the seasoning as desired. Plate, drizzle over the chili oil, and garnish with more cilantro, peanuts, and sesame seeds if desired. Enjoy!
Notes
- * Add more water if a thinner consistency is desired. Note, though, that the cucumber will release some liquid as it sits in the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
