If you’re looking for a flavor-packed, vibrant side that comes together in a snap, this Peanut & Chili Oil Cucumber Salad ticks every box. Crunchy cucumbers mingle with roasted peanuts, a zingy dressing, savory garlic, and just the right kiss of fiery chili oil, all finished with refreshing herbs. Each bite is cool, piquant, and slightly spicy—the kind of salad people can’t stop talking about at gatherings. The Peanut & Chili Oil Cucumber Salad proves just how delicious simple ingredients can be when they’re given an Asian-inspired twist!
Ingredients You’ll Need
What makes this salad truly special is how each ingredient plays an important role in flavor, texture, or color. From the crisp freshness of cucumbers to the rich nuttiness of peanuts and the tongue-tingling heat of chili oil, the ingredients work together for a dish that totally wows.
- English cucumbers: Their mild flavor and near-seedless texture are perfect for soaking up the tangy-spicy dressing.
- Salt: Draws out excess water from the cucumbers, keeping your salad crisp rather than watery.
- Rice vinegar: Offers a gentle, slightly sweet tang that brightens and balances all the other flavors.
- Soy sauce: Adds salty depth for that irresistible umami quality.
- Sugar: Just a touch—enough to temper the acidity and heat, making the salad beautifully balanced.
- Chili oil (with flakes): Delivers not just heat but a savory, aromatic layer—adjust more or less to suit your spice craving!
- Sesame oil: Adds an unmistakable toasty aroma that ties all the flavors together.
- Garlic: Minced fresh for a sharp, punchy backbone that infuses each bite.
- Roasted peanuts: Roughly chopped for crunch and a deep roasted flavor; they contrast the cool cucumbers perfectly.
- Green onions: Sliced thin for a gentle, grassy bite and fresh green color.
- Fresh cilantro: Brings a burst of herbal brightness that lifts everything up.
How to Make Peanut & Chili Oil Cucumber Salad
Step 1: Prep the Cucumbers
Start by slicing your cucumbers into thin rounds or batons—why not try both and see which you like best? Place them in a colander and sprinkle generously with salt. Let them sit for 15 minutes; this helps draw out water, intensifying their crunch and keeping your Peanut & Chili Oil Cucumber Salad from turning soggy.
Step 2: Dry the Cucumbers
After your cucumbers have rested, use a clean paper towel to pat them dry. This step is so important! Removing excess moisture ensures that the dressing clings to every bite instead of getting diluted at the bottom of the bowl.
Step 3: Mix the Dressing
In a small mixing bowl, whisk together the rice vinegar, soy sauce, sugar, chili oil with those delightful flakes, sesame oil, and minced garlic. The aroma alone will make your mouth water! Whisk until the sugar fully dissolves for a smooth, balanced dressing.
Step 4: Dress the Cucumbers
Transfer the dried cucumbers to a mixing bowl and pour over your prepared dressing. Toss everything gently so the cucumbers are well coated, letting every slice soak up that tangy, spicy, nutty goodness.
Step 5: Add Peanuts, Green Onions, and Cilantro
Now, sprinkle in your chopped roasted peanuts, sliced green onions, and chopped cilantro. Stir the Peanut & Chili Oil Cucumber Salad well—these last-minute additions keep the salad ultra bright and crunchy, with little pops of roasted flavor in every forkful.
Step 6: Chill and Serve
For the boldest flavor, chill your salad for 10 to 15 minutes before serving. This little rest allows all those wonderful flavors to meld. When you bring it out, your Peanut & Chili Oil Cucumber Salad will be cool, aromatic, and absolutely irresistible.
How to Serve Peanut & Chili Oil Cucumber Salad
Garnishes
Dress up your salad right before serving with extra chopped peanuts, a sprinkle of fresh cilantro, and an extra drizzle of chili oil if you love a little heat on the edge. These finishing touches make the salad pop, both visually and in taste.
Side Dishes
This salad is a fantastic companion to grilled meats, crispy tofu, or sticky rice. Its crisp, zippy nature makes it the perfect palate refresher alongside rich, savory main dishes, especially those from the grill or anything with bold Asian flavors.
Creative Ways to Present
For a fun dinner party twist, serve portions of Peanut & Chili Oil Cucumber Salad in individual bowls or cute jars. Or, nestle the salad inside lettuce cups for a refreshing appetizer that’s easy to eat by hand. It’s also lovely layered in a bento box as an edible jewel next to your main course.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store your Peanut & Chili Oil Cucumber Salad in an airtight container in the refrigerator. It will stay fresh for up to two days, though you might notice the cucumbers get a little softer as they soak up the dressing. Still delicious, just with a slightly different texture!
Freezing
Becuase cucumbers are over 95 percent water, freezing isn’t recommended for this recipe. Freezing will make the cucumbers mushy and the salad watery once thawed, losing much of its signature crunch and appeal.
Reheating
No need to reheat—the joy of Peanut & Chili Oil Cucumber Salad is its cool, crisp freshness. Just give your leftovers a quick toss to redistribute the dressing and enjoy straight from the fridge.
FAQs
Can I make Peanut & Chili Oil Cucumber Salad ahead of time?
Absolutely! You can prep the salad components a couple of hours in advance and assemble just before serving. If making ahead, wait to add the peanuts and herbs until the last minute, so they stay crisp and vibrant.
What’s the best way to crush cucumbers for extra crunch?
Lightly smack your cucumber with the flat side of a chef’s knife or rolling pin before slicing. This technique opens up little cracks for the dressing to seep in and gives the salad an incredible rustic texture.
Is it possible to adjust the level of spice?
Definitely. Chili oil is wonderfully adjustable—start with less if you’re sensitive to heat and add more if you love a spicy kick. Or, serve extra chili oil on the side for spice fans.
Can I use regular cucumbers instead of English cucumbers?
Yes, just peel them first if the skin is thick or waxy, and consider removing the seeds to keep the salad from getting watery. English cucumbers are preferred for their texture, but the Peanut & Chili Oil Cucumber Salad is delicious either way.
How do I make this salad nut-free?
Simply omit the peanuts or swap them with roasted sunflower or pumpkin seeds for a similar crunch. You’ll still get a delightful, flavorful salad perfect for anyone with nut allergies.
Final Thoughts
If you’ve been searching for a punchy, crowd-pleasing salad, this Peanut & Chili Oil Cucumber Salad will quickly become a regular in your kitchen. It’s refreshing, quick, and absolutely bursting with character—one of those rare dishes everyone asks for seconds of. Give it a try and get ready to watch it disappear!
Print
Peanut & Chili Oil Cucumber Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Peanut & Chili Oil Cucumber Salad is a delightful and refreshing dish with a perfect balance of flavors. Crunchy cucumbers, spicy chili oil, and nutty peanuts come together in a tangy Asian-inspired dressing.
Ingredients
Cucumbers:
- 2 large English cucumbers
- 1 teaspoon salt
Dressing:
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon chili oil (with flakes)
- 1 teaspoon sesame oil
- 1 garlic clove, minced
Toppings:
- ¼ cup roasted peanuts, roughly chopped
- 2 green onions, thinly sliced
- 1 tablespoon fresh cilantro, chopped
Instructions
- Prepare Cucumbers: Slice cucumbers into thin rounds or batons, sprinkle with salt, and let sit for 15 minutes. Pat dry and transfer to a mixing bowl.
- Make Dressing: Whisk together rice vinegar, soy sauce, sugar, chili oil, sesame oil, and garlic. Pour over cucumbers and toss.
- Add Toppings: Mix in peanuts, green onions, and cilantro. Chill for 10–15 minutes before serving.
Notes
- Adjust chili oil to taste
- Crush cucumbers for extra crunch
- Great with grilled meats or Asian dishes
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 4 g
- Sodium: 310 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
