Cucumber Salad with Peanuts and Chili Oil

Cucumber Salad with Peanuts and Chili Oil

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.  


  • 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


  1. Sliced the cucumbers lengthwise down the center, then slice diagonally crosswise into roughly 2-inch-long segments.
  2. 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.
  3. In a small bowl, combine the peanuts, cilantro, and red pepper flakes. 
  4. 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.
  5. Combine the drained cucumbers and the peanut mixture in a large bowl.  Toss to coat. 
  6. To serve, layer the cucumbers with the chopped peanut mixture, finishing with the peanut mixture.  Drizzle with chili oil.  
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