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Cucumber Salad With Roasted Peanuts and Chile

Sue Li
  • 15 minutes
  • Serves 2 to 4

INGREDIENTS

6

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

Kosher salt

1/4 cup

salted, roasted peanuts

1/4 cup

cilantro leaves

1 tsp

red-pepper flakes

3 tbsp

natural unsalted peanut butter

2 tbsp

soy sauce

2 tbsp

unseasoned rice vinegar

1 tsp

granulated sugar

1

small garlic clove, grated

Chile oil, store-bought or homemade, for serving (optional)