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)