Chili Crisp Cucumber Crunch (Print Version)

# Ingredients:

→ Peanut Dressing

01 - 1 tablespoon (15 g) creamy or plain peanut butter

02 - 1 tablespoon (15 g) chili oil with crispy bits

03 - 2 tablespoons (30 ml) sesame oil, toasted

04 - 1 tablespoon (15 ml) seasoned or plain rice vinegar

05 - 1 tablespoon (15 ml) soy sauce or tamari

06 - 1 teaspoon fresh garlic, finely grated

07 - ¼ teaspoon kosher or flaky salt

→ Veggie Mix

08 - 2 tablespoons (30 g) crushed roasted peanuts or sesame seeds

09 - 1 pound (450 g) cucumbers, cut into thick rounds about ¼-½ inch

# Instructions:

01 - Toss all the ingredients for the peanut dressing into a bowl and whisk everything together until smooth. If you prefer, throw it all in a jar with a tight lid and shake it up to mix.

02 - Add the cucumber slices to a big bowl. Drizzle the dressing over them and gently stir so they’re coated well. Sprinkle sesame seeds or chopped peanuts on top just before serving.

# Notes:

01 - Keep leftovers in the fridge for up to 1-2 days.

02 - For a richer flavor, opt for seasoned rice vinegar and sweetened peanut butter.

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