This 5-Minute Creamy Peanut Butter Garlic Cucumber Salad Will Change Your LIFE! 🥜

Ingredients

• 2 pieces Cucumber (trim ends and cut into bite‑sized pieces or sticks)
• 2 cloves Garlic (smash and finely chop)
• 3 tablespoons Peanut Butter (creamy, unsweetened preferred)
• 1 tablespoon Korean Chili Pepper Flakes (Kuchukaru Korean chili pepper flakes or chili oil)
• 1 tablespoon Soy Sauce (low‑sodium preferred)
• 0.5 tablespoons Granulated Sugar
• 2 tablespoons Lemon Juice (freshly squeezed)
• 2 teaspoons Toasted Sesame Oil
• 1 tablespoon Toasted Sesame Seeds (freshly ground)
• to taste Salt (optional, add after tossing)
• 2 stalks Green Onion (thinly sliced, optional garnish)
• 2 tablespoons Greek Yogurt (optional, adds extra creaminess)
• 1 teaspoon Chili Oil (optional drizzle for heat)

Instructions

1. Cut cucumbers

   Trim the ends off the cucumbers and cut them into bite‑sized pieces, sticks, or smash them as you prefer.

   Time: PT2M

2. Prepare garlic

   Smash the two garlic cloves with the flat side of the knife, then finely chop.

   Time: PT1M

3. Make dressing

   In a small bowl combine peanut butter, Korean chili pepper flakes, soy sauce, sugar, lemon juice, toasted sesame oil, and the minced garlic. Whisk until smooth; add a splash of water if too thick.

   Time: PT2M

4. Grind sesame seeds

   Place toasted sesame seeds in a mortar and grind with the pestle until they become a coarse powder.

   Time: PT1M

5. Toss salad

   Transfer the cucumber pieces to a large bowl, pour the dressing over, add the ground sesame seeds, and gently toss until everything is evenly coated.

   Time: PT1M

6. Add optional garnish

   If using, sprinkle sliced green onions, drizzle chili oil, or stir in Greek yogurt for extra creaminess. Mix gently.

   Time: PT1M

7. Serve

   Transfer the salad to a serving dish and enjoy immediately while crisp.

   Time: PT0M

Nutrition Facts

Calories

110

Protein

10 g

Carbohydrates

25 g

Fat

36 g

Fiber

2 g