Chili Crisp & Peanut Cucumber Salad
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We wish we invented this mouthwatering creation, but alas we did not. We adapted this recipe from Sue Li's Cucumber Salad Recipe recently published in the New York Times. As soon as we saw that her version had granulated sugar, we knew we had to try it with our date sugar. It was a raging success. It's crunchy, creamy and a little fiery. To make this into a full meal, use half the sauce over 3 sliced cucumbers and toss cold cooked ramen noodles in the remaining sauce. Serve the dressed cucumbers over the noodles. (Serves 2-3 people)
- Serves 2-3 servings
Ingredients
- 6 Persian cucumbers, cut lengthways into spears and then sliced into 2 inch pieces
- kosher salt
- 1/4 cup salted roasted peanuts or almonds
- 1/4 cup cilantro or basil leaves
- 1 tsp red pepper flakes
- 3 tbsp natural peanut butter
- 2 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tsp Organic Date Sugar
- 1 small garlic clove, grated
- chili crisp or chili oil
Instructions
- Toss cucumber spears with 1/2 tsp kosher salt in a colander and leave to drain
- In a bowl, combine peanut butter, soy sauce or tamari, rice vinegar, garlic and date sugar. Thin with water as needed. Set aside
- Chop peanuts or almonds, herbs and chili flakes together and set aside
- Coat cucumbers with dressing. Transfer to shallow bowl and sprinkle nut and herb mixture and chili oil or chili crisp to taste. Serve immediately
by Caitlin Heinz
