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The mix of cool crunch and fiery umami makes this Peanut Chili Crisp Cucumber Salad my favorite side for hot summer nights. I stumbled on chili crisp sitting in my cupboard and started trying it with different things. Turns out, mixing it with smooth peanut butter and fresh cucumbers creates something really amazing.
When I made this with some grilled fish yesterday, my kid who normally pushes cucumbers aside actually wanted more. What's the trick? Finding just the right mix of spiciness and nutty flavor in your sauce.
Key Ingredients
- Persian cucumbers: They've got the perfect crunch and thin skin for this dish. I've tried English ones but they're just too wet
- Natural peanut butter: Get the kind you need to mix up first. It's got better texture and real peanut taste compared to the processed stuff
- Chili crisp: Lao Gan Ma brand works best for me because it's got layers of flavor and just the right amount of heat
- Fresh garlic: Always grate it fresh for the strongest flavor kick
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When I make this salad, it brings back memories of those refreshing cucumber plates from Asian restaurants, but the peanut butter takes it to another level with extra richness.
Step-by-Step Guide
- Get Your Cucumbers Ready:
- Cut cucumbers at a slight angle to get more surface for the sauce. Try to make all slices the same size for even flavor. If they're super wet, pat them with paper towels. Keep them cold until you're ready.
- Mix Up The Sauce:
- Start by getting the peanut butter smooth. Then slowly add chili crisp, tasting as you go for heat. Mix in other ingredients one by one. Adjust flavors to your liking.
- Put It All Together:
- Use a wide, flat bowl for the cucumber slices. Pour sauce all over them evenly. Mix carefully with your hands or tongs. Make it look nice on the plate. Add toppings right before eating.
- Add The Finishing Touches:
- Scatter some toasted sesame seeds on top. Throw in some chopped peanuts for extra crunch. Add more chili crisp if you want it spicier. Serve right away while everything's still crisp.
After making this many times, I've learned timing is everything. You can make the sauce ahead, but don't mix everything until just before you eat to keep the texture just right.
Cool vs. Warm Matters
I love how cold cucumbers taste against sauce that's not straight from the fridge. I've noticed letting the sauce sit out a bit helps it spread better on the cucumbers.
Prep Ahead Tips
Get everything ready separately:
- Cut cucumbers and wrap them in paper towels in the fridge
- Mix up the sauce and chill it
- Get your toppings ready and leave them out
Perfect Pairings
Make a simple Asian-inspired meal with:
- Steamed rice
- Cold sesame noodles
- Grilled sesame chicken
- Ginger-scallion noodles
Whenever I bring this salad to summer get-togethers, it's always gone first, and everyone wants to know how to make it.
Wrapping Up
This Peanut Chili Crisp Cucumber Salad shows how basic ingredients can turn into something amazing when combined thoughtfully. The mix of cool, crunchy cucumbers with rich, spicy sauce gives you the perfect balance in every bite. It works great as a side or even on its own. It's a good reminder that tasty food doesn't need to be complicated - just use good ingredients and put them together with care.
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Frequently Asked Questions
- → What’s chili crisp, and where can I buy it?
- Chili crisp is a spicy, crunchy oil-based sauce. Find it in the international aisle or Asian markets.
- → How can I tone down the spice?
- Use less chili crisp or swap it with a milder chili sauce.
- → What cucumbers should I pick?
- Seedless ones like English or Persian are great since they’re less watery and hold their crunch.
- → Can I make this without gluten?
- Swap soy sauce for tamari, which is gluten-free.
- → Can I prep it ahead of time?
- Yes, it stays fresh for 1-2 days in the fridge. The flavors get even better!