Dessert

Cucumber Salad with Roasted Peanuts and Chile Recipe

ByMaya Arden March 28, 2026March 28, 2026

Introduction

This refreshing cucumber salad combines crisp Persian cucumbers with a flavorful blend of roasted peanuts, cilantro, and a spicy chile kick. Tossed in a creamy peanut dressing, it’s a perfect light side dish that balances cool crunch with bold, savory notes.

A white oval plate holds a fresh cucumber salad with roughly sliced cucumber pieces arranged in a loose pile. The cucumbers are bright green with a shiny, moist texture. Scattered generously over the top are crushed peanuts, finely chopped fresh herbs, and a sprinkling of red chili flakes, adding pops of brown, green, and red colors. A light drizzle of reddish-brown sauce coats parts of the salad, giving it a glossy finish. Beside the plate on a small white round dish, there is a small golden spoon resting in a pool of the same reddish-brown sauce. The whole setting sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Persian cucumbers (about 1 pound), cut lengthwise into thin spears, then cut crosswise into 2-inch pieces
Kosher salt (such as Diamond Crystal)

1/4 cup salted, roasted peanuts
1/4 cup cilantro leaves

1 teaspoon red-pepper flakes
3 tablespoons natural unsalted peanut butter

2 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon granulated sugar

1 small garlic clove, grated
Chile oil, store-bought or homemade, for serving (optional)

Instructions

Step 1: Toss cucumbers with 1/2 teaspoon kosher salt in a colander and set aside to drain while you prepare the other ingredients.

Step 2: Chop peanuts, cilantro leaves, and red-pepper flakes finely together and set this mixture aside.
Step 3: In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, grated garlic, and 1/2 teaspoon kosher salt. Add up to 1 tablespoon water if the dressing is too thick to achieve a smooth consistency.
Step 4: Transfer the salted cucumbers to the bowl with the dressing and toss thoroughly to coat.

Step 5: To serve, place half of the cucumber salad on a plate, sprinkle with half of the peanut mixture, then repeat with the remaining salad and topping.
Step 6: Drizzle with chile oil, if using, and serve immediately for best texture and flavor.

Tips & Variations

Use salted, roasted peanuts for the best crunch and flavor; if unavailable, lightly toast unsalted peanuts with a pinch of salt.

Adjust the amount of red-pepper flakes based on your preferred heat level or substitute with fresh chopped chilies for more intensity.
For extra freshness, add thinly sliced red onion or fresh mint alongside the cilantro.

Storage

Store any leftover cucumber salad in an airtight container in the refrigerator for up to 1 day. The cucumbers will release moisture, so it’s best enjoyed fresh. Reheat is not recommended; simply stir before serving cold again.

How to Serve

A white oval plate on a white marbled surface holds a fresh cucumber salad with roughly chopped green cucumber pieces scattered and layered, mixed with dark green leafy herbs. On top, there is a generous sprinkle of broken light brown peanuts and red chili flakes, adding texture and color contrast. Some chili oil or dressing is drizzled around and over the salad, showing reddish-orange drops. Next to the plate, a small white bowl with a golden spoon contains some of the same reddish dressing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of Persian cucumbers?

Yes, regular cucumbers can be used but they have a higher water content and larger seeds, which may slightly alter the texture. English cucumbers are a closer substitute if available.

Is the chile oil necessary?

No, chile oil is optional but it adds a lovely spicy depth and a bit of richness. If you prefer, you can omit it or replace it with a dash of chili sauce or fresh chili slices.