- 5 Persian cucumbers, thinly sliced
- 2 tbsp creamy peanut butter
- 1 tbsp rice wine vinegar
- 1 tsp toasted sesame oil
- 2 tsp chili crisp
- 1 tbsp coconut aminos
- 2 tsp honey
- Pinch of salt and pepper
Our take on the “sometimes you need to eat an entire cucumber” trend… here’s the best way to make this Peanut Cucumber Salad side dish that packs a punch of bold, unforgettable flavor.
Ingredients
Instructions
- In a large bowl, whisk together all of the ingredients except the cucumber until combined.
- Toss the cucumbers with the sauce. Taste and add more salt if needed.
- Cover and refrigerate for at least 30 minutes before serving.
- Toss again before serving and enjoy.
Pair With: