Food

Peanut & Chili Oil Cucumber Salad

Chef Sadia Darpan, 20 Mar, 2024

Total 25 min Prep 15 min Rest 10 min

Ingredients:

9 mini cucumbers, cut into wedges
1⁄4 cup (4 g) fresh cilantro, chopped
1⁄4 cup (36 g) roasted unsalted peanuts, chopped 1 Tbsp (9 g) toasted sesame seeds (optional)

Dressing:

3 Tbsp (45 mL) peanut butter
1 Tbsp (15 mL) sodium-reduced soy sauce 1⁄2 lime, juiced
1 tsp (5 mL) agave syrup
3⁄4 tsp garlic powder
1 Tbsp (15 mL) water

Topping:

1 Tbsp (15 g) crispy chili oil, plus more to taste

Directions:

1. Prep the cucumber, cilantro, and peanuts. Transfer to a bowl along with the sesame seeds.
2. Add all of the dressing ingredients to a small bowl and mix.
3. Pour the dressing over the salad and toss*. Let sit for at least 10 minutes for the flavours to infuse and for the cucumber to soften slightly .
4. Taste test and adjust the seasoning as desired. Plate, drizzle over the chili oil, and garnish with more cilantro, peanuts, and sesame seeds if desired. Enjoy!

Notes

Add more water if a thinner consistency is desired. Note, though, that the cucumber will release some liquid as it sits in the dressing.

Storage

Best on the day it's made, but can be stored in an airtight container in the fridge for up to 2 days.

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