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–+ servings
Bowl of Chili Cucumber Salad with chopsticks on the side.
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5 from 3 votes

Chili Crunch Cucumber Salad

This Asian-inspired chili cucumber salad will be your new favorite summer side dish! It's made with crispy cucumber slices and crunchy peanuts in a kicky chili sesame dressing.
Prep Time15 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American, Asian-Inspired
Servings: 6
Calories: 162kcal
Author: Alissa Saenz

Ingredients

  • 2 tablespoons soy sauce
  • 2 tablespoons chili oil, or to taste (Note 1)
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon organic brown sugar
  • 2 garlic cloves, minced
  • 1 ½ pounds cucumbers, sliced (about ¼ inch)
  • ½ cup chopped scallions (about 5 scallions)
  • ½ cup roasted and salted peanuts, chopped
  • Salt, to taste
US Customary - Metric

Instructions

  • Stir the soy sauce, chili oil, rice vinegar, sesame oil, brown sugar, and garlic together in a small bowl. Stir until the brown sugar is completely dissolved.
  • Place the cucumbers, scallions, and peanuts into a large mixing bowl. Add the soy sauce mixture and stir everything to combine.
  • Season the salad with salt to taste. Adjust any seasonings to suit your preference.
  • Serve immediately or chill in a sealed container for up to three days, until ready to serve.

Notes

  1. Start with one tablespoon of chili oil if you're not sure how much heat you can tolerate. You can also use a milder brand of chili oil, such as the one I've linked to in the recipe card.

Nutrition

Calories: 162kcal | Carbohydrates: 8g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 392mg | Potassium: 291mg | Fiber: 2g | Sugar: 4g | Vitamin A: 165IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 1mg