Ingredients
- 3 pounds cucumbers (about 6-8 medium), cut into spears or chunks
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or sugar
- 2-3 cloves garlic, minced
- 1-2 teaspoons chili flakes (or to taste)
- 1/4 cup roasted peanuts, coarsely crushed
- 1/3 cup fresh mint leaves, torn
- 4 scallions, chopped (white and light green parts)
- Juice of 1/2 lime (about 1 tablespoon)
- Salt and pepper to taste
Instructions
1
Prepare the cucumbers by cutting them into spears or 2-inch chunks. If using large cucumbers, scoop out some of the seeds to reduce excess moisture.
2
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, minced garlic, and chili flakes. Taste and adjust the seasoning.
3
Place the cucumber pieces in a large bowl. Pour the dressing over the cucumbers and toss to coat evenly.
4
Let the cucumbers sit for 5-10 minutes to allow the flavors to meld and the cucumbers to release some liquid.
5
Just before serving, add the lime juice, crushed peanuts, torn mint leaves, and chopped scallions. Toss gently to combine.
6
Taste and adjust seasoning with salt, pepper, or additional chili flakes as desired. Serve immediately or chilled.
💡 Chef's Tips
- Cucumber Selection: Use firm, fresh cucumbers. English cucumbers have fewer seeds and are ideal, but regular ones work too.
- Reducing Moisture: Lightly salt the cucumber pieces and let them sit for 10 minutes, then pat dry before dressing to prevent a watery salad.
- Spice Level: Adjust chili flakes to your preference. Start with 1 teaspoon and add more for extra heat.
- Make Ahead: Prepare the dressing up to 4 hours ahead. Add the fresh herbs and peanuts just before serving.
- Peanut Alternatives: Use crushed cashews, almonds, or sesame seeds for a different flavor profile.
- Herb Substitutions: Cilantro, Thai basil, or regular basil work well instead of mint.
- Storage: Best served fresh, but can be stored covered in the refrigerator for up to 2 days.