Best Cucumber Peanut Salad Recipes

ASIAN CUCUMBER AND PEANUT SALAD

Steps:

• Heat vegetable oil in a small skillet over medium heat; cook and stir garlic until softened and lightly browned, about 5 minutes. Set garlic aside to cool.
• Whisk vinegar and sugar in a salad bowl until sugar has dissolved; add chili-garlic sauce, fish sauce, coriander, cooked garlic, and red pepper flakes until thoroughly combined. Stir in cucumbers, peanuts, and green onions to coat with dressing. Refrigerate at least 1 hour to overnight.

CUCUMBER CHICKEN SALAD WITH SPICY PEANUT DRESSING

Steps:

• Combine peanut butter, sambal oelek, soy sauce, sesame oil, and water in a bowl to create a sauce that is thin enough to drizzle.
• Layer cucumber slices on a platter. Top with shredded chicken and drizzle with sauce. Sprinkle chopped peanuts on top.

VEGAN TOFU BOWLS WITH COCONUT RICE, CUCUMBER SALAD AND PEANUT SAUCE

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Toss the tofu and cornstarch together in a medium bowl until evenly coated. Arrange the tofu cubes on the prepared baking sheet and bake until golden, about 20 minutes, flipping halfway through.
• Meanwhile, combine the rice, coconut milk, 1 cup water and 1/2 teaspoon salt in a small saucepan and bring to a boil over high heat. Lower the heat to a simmer, cover and cook until the liquid is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. Add the agave and fluff with a fork. Set aside.
• Combine the basil, cilantro, mint, cucumber, peanuts, rice vinegar, lime juice and chile in a small bowl. Stir and season with salt to taste. Set aside.
• Heat the oil in a large skillet over medium-high heat. Add the carrots and cook until tender, stirring and flipping occasionally, 6 to 8 minutes.
• Divide the rice evenly among bowls, top with the carrots, red cabbage and tofu. Drizzle with the peanut sauce and add a spoonful of the cucumber salad. Drizzle with sriracha and serve.

BAKED PEANUT CHICKEN WITH CARROT & CUCUMBER SALAD

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. Put the peanut butter, garlic, spices and egg in a small bowl and whisk with a fork until blended. Add the chicken, one piece at a time, turning them in the mixture until coated, then place on the baking tray. Any mix left over in the bowl can be put on top of the chicken. Bake for 20 mins until the coating is firm and the chicken is tender.
• Mix the vinegar and oil in a bowl then add the salad leaves, cucumber, carrot, shallot and coriander, if using. Mix and serve with the chicken.

CUCUMBER PEANUT SALAD

Steps:

• Mix together salt and cucumber, and allow to drain in a colander for ten minutes to release water. Pat dry, and place in a medium size bowl.
• Melt butter in a small saucepan, and stir in cumin and chili pepper.
• Add peanuts, lemon juice, sugar, and melted butter to cucumber, and stir together. Garnish with cilantro.

CHOPPED CUCUMBER AND PEANUT SALAD

Steps:

• Cut cucumbers into 1/2-inch dice, and place in a medium bowl. Add peanuts, mint, lime juice, oil, salt, and crushed red-pepper flakes, and stir to combine.
• Set aside for 30 minutes to let flavors meld before serving.

THAI CUCUMBER AND PEANUT SALAD/RELISH

Steps:

• Shred or finely chop cucumbers.
• Leave to drain in a sieve for half an hour.
• Squeeze drained cucumber to remove excess moisture and dry between paper towels.
• Saute onions and peantus in oil for 2-3 minutes.
• Mix vinegar, juice, zest, fish sauce and sugar.
• Stir to dissolve.
• Now mix all the ingredients together.
• Extra fish sauce or palm sugar may be added if desired.
• Serve chilled.