Ingredients:
Directions:
Slice cucumbers and place them in a colander. Sprinkle with salt, toss gently, and let sit for 15 minutes to draw out excess moisture. Pat dry with paper towels.
In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, peanut butter, honey, garlic, ginger, and chili crisp until smooth and well combined.
Add cucumbers to a large mixing bowl and pour the spicy peanut sauce over them. Toss until well coated.
Transfer to a serving dish and top with sesame seeds, green onions, and optional crushed peanuts or cilantro.
Chill in the fridge for 10–15 minutes before serving for best flavor.
Prep Time: 15 minutes | Chill Time: 15 minutes | Total Time: 30 minutes
Kcal: 180 kcal | Servings: 4
