Go Back
Gluten-free spicy peanut cucumber salad with vibrant ingredients

Gluten-Free Spicy Peanut Cucumber Salad

A delightful and refreshing salad combining cucumbers with a zesty spicy peanut dressing, perfect for summer days or light meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Salad
Cuisine: Asian, Gluten-Free
Calories: 220
Ingredients Method Notes

Ingredients
  

Veggies
  • 2 medium English Cucumbers Fresh and crisp for the best texture.
Sauce
  • 3 tablespoons Low-Sodium Soy Sauce Ensure it's gluten-free.
  • 2 tablespoons Rice Vinegar
  • 4 tablespoons Creamy Peanut Butter For a thicker dressing, blend with a bit of water if necessary.
  • 1 tablespoon Honey Can substitute with maple syrup for a vegan option.
  • 1 clove Garlic
Spices
  • 1 teaspoon Salt
  • 1 teaspoon Crushed Red Pepper Flakes Adjust based on spice preference.
  • to taste Ground Black Pepper
Toppings
  • 1/4 cup Chopped Toasted Peanuts For garnish.
  • 1/4 cup Chopped Fresh Parsley For garnish.

Method
 

Preparation
  1. Wash the cucumbers thoroughly and slice them thinly.
  2. Sprinkle salt over the slices and let them sit for about 10 minutes to draw out excess moisture.
  3. In a separate bowl, whisk together the low-sodium soy sauce, rice vinegar, creamy peanut butter, honey, garlic, crushed red pepper flakes, and black pepper.
  4. Drain the cucumbers to remove excess liquid, then place them in a serving bowl.
  5. Pour the peanut dressing over the cucumbers and toss to evenly coat.
  6. Sprinkle the chopped toasted peanuts and parsley on top as a garnish.

Notes

This salad is ideal for meal prep; it stores well for lunches. Flavors develop over time, making it even better as leftovers. Serve alongside grilled meats or pair with brown rice or quinoa for a full meal.