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Cucumbers in Spicy Peanut Sauce Recipe
Ben Carraoli

Cucumbers in Spicy Peanut Sauce Recipe

I recently tried making this Cucumbers in Spicy Peanut Sauce recipe, and I was blown away by how simple yet flavorful it is. The combination of crunchy cucumbers and a creamy, spicy peanut sauce is irresistible. I love how quickly it comes together, making it perfect for busy weeknights or last-minute guests.
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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 2 medium cucumbers – sliced thinly for better texture and sauce absorption. I like to leave some skin on for color and crunch.
  • ½ cup roasted peanuts – toast them lightly for added flavor and crunch.
  • 3 tablespoons peanut butter – creamy works best for a smooth sauce.
  • 2 tablespoons soy sauce – adds a salty depth to balance the sweetness.
  • 1 tablespoon rice vinegar – gives a subtle tang to the sauce.
  • 1-2 teaspoons chili flakes or sriracha – adjust depending on your spice preference.
  • 1 garlic clove – minced for aromatic punch.
  • 1 teaspoon sugar or honey – balances out the spicy and salty notes.
  • 2 tablespoons water – to thin the sauce to your desired consistency.
  • Optional garnish: fresh cilantro or green onions – adds freshness and color.

Method
 

  1. Start by washing and thinly slicing your cucumbers. I like to sprinkle a little salt and let them sit for 5-10 minutes to draw out excess water. This step keeps the sauce thick and prevents it from becoming watery.
  2. While the cucumbers are resting, toast your peanuts lightly in a dry pan. I always watch them carefully to avoid burning. Toasting enhances their natural flavor and adds a satisfying crunch.
  3. In a small bowl, combine peanut butter, soy sauce, rice vinegar, minced garlic, sugar, water, and chili flakes. Stir until smooth. I often taste and adjust spice or sweetness at this stage to get the perfect balance.
  4. Drain excess water from cucumbers, then add them to the bowl with the peanut sauce. Toss gently to coat every slice evenly. Make sure the sauce clings to the cucumbers without overpowering them.
  5. Top with fresh cilantro, green onions, or extra chopped peanuts for visual appeal and added flavor. Serve immediately at room temperature for the best taste and texture.

Notes

  • I always slice cucumbers thinly to help them soak in the sauce.
  • Draining cucumbers is key; otherwise, the sauce can get watery.
  • Toasting peanuts brings out a deeper flavor that peanut butter alone can’t achieve.
  • I sometimes add a tiny splash of sesame oil for a subtle nutty aroma.
  • If making ahead, I toss cucumbers with sauce just before serving to keep them crunchy.