Cucumber Salad with Roasted Peanuts and Chile


It’s cucumber season! If you have a garden or frequent the farmers market, you already know. What do you do with all those cucumbers? If you’re tired of pickling, here is a new recipe I recently tried originally from NYTimes Cooking. I changed a few ingredients, and made it my own, and I have to say, its delicious! I grew up eating my mother’s Chinese Dan-dan noodles so this recipe feels like home to me. I made it recently at a backyard dinner party, and it was a hit! Check it out below, and let me know what you think!


  • 6 Persian cucumbers (about 1 pound), cut lengthwise into thin spears, then cut crosswise into 2-inch pieces

  • Kosher salt

  • ¼ cup salted, roasted peanuts

  • ¼ cup cilantro leaves

  • 1 teaspoon red-pepper flakes

  • 3 tablespoons natural unsalted peanut or almond butter

  • 2 tablespoons soy sauce

  • 2 tablespoons unseasoned rice vinegar

  • 1 teaspoon sesame oil

  • 1 small garlic clove chopped finely

  • Chile oil for serving (optional)


  • Toss cucumbers with 1/2 teaspoon salt and set aside.

  • Chop peanuts, cilantro and red-pepper flakes together and set aside.

  • In a large bowl, mix together nut butter of your choice, soy sauce, rice vinegar, sesame oil, garlic and 1/2 teaspoon kosher salt. Add a splash of water if needed to thin mixture.

  • Transfer salted cucumbers into the large bowl with dressing and mix well.

  • Top with chili oil, and peanut mixture. Serve immediately.