This recipe comes together quickly and keeps nicely in the refrigerator for days. Salting the cucumbers infuses then with flavor, while a little peanut butter tempers the heat of the chili oil.
Ingredients
- 1 lb cucumbers: if thick-skinned (such as Corinto) peel first, if thin-skinned (such as Katrina), best to leave the skin on
- Salt, as needed
- ¼ cup roasted peanuts, finely chopped
- ¼ cup cilantro leaves, minced
- 1 tsp gochugaru (Korean red chili flakes)
- 3 tbsp natural peanut butter, at room temperature
- 2 tbsp soy sauce
- 2 tbsp unseasoned rice vinegar
- 1 tsp granulated sugar
- 1 garlic clove, grated
- Chili oil, store-bought or homemade, to serve
Preparation
- Sliced the cucumbers lengthwise down the center, then slice diagonally crosswise into roughly 2-inch-long segments.
- Combine the cucumbers and ½ tsp salt in a bowl. Toss well. Transfer to a colander and set aside in the sink or over another bowl to drain.
- In a small bowl, combine the peanuts, cilantro, and red pepper flakes.
- In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic and another ½ tsp of salt. If your mixture is looking a little thick, add ½-1 tbsp water.
- Combine the drained cucumbers and the peanut mixture in a large bowl. Toss to coat.
- To serve, layer the cucumbers with the chopped peanut mixture, finishing with the peanut mixture. Drizzle with chili oil.
