Cold peanut cucumber “noodles” for anyone who feels like a hot roast chicken right now 🥒

Ingredients

• 2 Cucumber (large, seedless, washed)
• 1 tsp Salt (to draw out moisture)
• 2 tbsp Peanut Butter (smooth, natural)
• 2 tbsp Soy Sauce (regular or tamari for gluten‑free)
• 1 tbsp Chili Crisp (store‑bought or homemade)
• 1 tsp Fresh Ginger (peeled and finely grated)
• 1 clove Garlic (minced)
• 1 tbsp Honey (light, raw preferred)
• 1 tbsp Rice Vinegar (mild acidity)
• 1 tbsp Chopped Peanuts (for garnish, optional)
• 1 tbsp Fresh Cilantro (chopped, optional garnish)

Instructions

1. Create Cucumber Ribbons

   Using a vegetable peeler, run the blade lengthwise down each cucumber to produce long, thin ribbons. Collect the ribbons in a large mixing bowl.

   Time: PT5M

2. Salt and Rest

   Sprinkle 1 tsp salt over the cucumber ribbons, toss gently, and let sit for 10 minutes to draw out moisture.

   Time: PT10M

3. Prepare the Spicy Peanut Sauce

   In a separate bowl, whisk together peanut butter, soy sauce, chili crisp, grated ginger, minced garlic, honey, and rice vinegar until smooth. Adjust thickness with a splash of water if needed.

   Time: PT5M

4. Combine and Toss

   Add the prepared sauce to the dried cucumber ribbons. Toss thoroughly until every ribbon is evenly coated.

   Time: PT2M

5. Chill

   Transfer the salad to a storage container, cover, and refrigerate for at least 30 minutes before serving.

   Time: PT30M

6. Serve

   Before serving, give the salad a quick toss, garnish with chopped peanuts and cilantro if desired, and enjoy.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

15 g

Fat

12 g

Fiber

2 g