Variation
Add 1 tsp of toasted sesame seeds for extra nuttiness.
Salad · Side Dish · Vegetarian · Asian Fusion
Cucumber Salad With Chili Crisp And Peanuts
This vibrant cucumber salad combines crunchy Persian cucumbers with the bold, savory heat of Sichuan chili crisp and toasted peanuts for the ultimate summer side dish.
Prep
10 min
Cook
0 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Prep the Cucumbers
- 1
Smash and Cut
Place cucumbers on a cutting board. Use the flat side of a chef's knife to gently press down until they burst and crack. Cut crosswise into 1-inch bite-sized pieces.
Tip: Smashing creates more surface area for the dressing to cling to.
Prepare the Sauce
- 1
Whisk Dressing
In a small bowl, combine the chili crisp, black vinegar, soy sauce, sesame oil, minced garlic, and sugar. Stir until the sugar is fully dissolved.
How to Make Cucumber Salad With Chili Crisp And Peanuts
Total time: 10 min · Yields 4 servings
- 1
Salt the Cucumbers
Place the smashed cucumber pieces in a colander over a bowl. Toss with 1/2 tsp salt and let sit for 5 to 10 minutes to draw out excess moisture. Pat dry with a paper towel.
- 2
Combine Ingredients
Transfer the dry cucumbers to a large mixing bowl. Add the sliced green onions and chopped cilantro.
- 3
Dress the Salad
Pour the chili crisp dressing over the cucumber mixture. Toss thoroughly with tongs or a large spoon until every piece is coated in the red oil.
- 4
Add Texture
Fold in the chopped roasted peanuts just before serving to ensure they stay crunchy.
Chef's Tips
- Use Persian or English cucumbers because they have thinner skins and fewer seeds.
- If you prefer a milder salad, use more of the sediment from the chili crisp jar and less of the actual red oil.
- Don't skip the salting step, as it prevents the salad from becoming watery.
What to Serve with Cucumber Salad With Chili Crisp And Peanuts
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Pair with grilled chicken skewers.
- Serve alongside steamed white rice and a fried egg.
- Add to a summer BBQ spread for a refreshing contrast to grilled meats.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Adjust heat by adding a pinch of red pepper flakes or extra chili oil.
Variation
Make it a bowl by serving over chilled silken tofu.
Storage & Reheating
This salad is best served immediately. If stored, the cucumbers will release water and lose their crunch, though it will keep in the fridge for up to 24 hours.
Further reading
Frequently asked questions
What is the best cucumber for a cucumber salad?
Persian cucumbers are ideal because they have a thin skin and a sweet, concentrated flavor. English cucumbers are a good secondary choice if Persian ones are unavailable.
How do I make my cucumber salad stay crunchy?
Salt the cucumbers first to draw out moisture and pat them dry before adding the dressing. Also, refrain from adding nuts until the very last second before serving.
Is this salad very spicy?
The spice level depends on the brand of chili crisp used. Most commercial versions are more savory and umami-forward than purely spicy, but you can adjust the oil quantity to your preference.
Can I make this cucumber salad ahead of time?
While you can prep the dressing and chop the cucumbers ahead, it is best to toss them together within 30 minutes of eating to maintain the crisp texture.
What can I use instead of peanuts?
Toasted cashews or sesame seeds are excellent alternatives if you have a peanut allergy or want a different flavor profile.
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