This easy to make crispy cucumber salad has a lot going for it. Not only is it very simple to put together, it is an uncommon but tasty combination of ingredients.
Cucumbers with minimum amount of seeds and tender skins are best for this salad. You really want that “crunch” in each bite you take. Japanese cucumbers work well if you can find them.
The addition of nuts adds so much flavor and texture to salads. Including a small amount each day in your diet is very nutritious. The salad also has red pepper flakes for a bit of spice and cilantro for its unique je ne sais quoi. Of course if you don’t care for cilantro, switch it out with fresh mint or parsley.
The peanuts, cilantro, and chile flakes are chopped up together. I found that this is best done close to the time you are serving the salad. If you want to chop these ingredients in advance, it’s best to separate the cilantro from the peanuts and chile flakes as the moisture from the cilantro can affect the texture of the peanuts.
Once you have everything ready to go, toss the cucumbers with the dressing then sprinkle it with the peanut topping. A drizzle of your favorite chile crunch is the icing on the cake.
Recipe adapted from NYT Cooking
Ingredients
6 Japanese or Persian cucumbers (about 1 pound), cut lengthwise into thin spears, then cut crosswise into 2-inch pieces
Kosher salt
1/4 cup salted, roasted peanuts
1/4 cup cilantro leaves (or substitute with fresh mint or parsley)
1/2 teaspoon chili flakes
2 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 1/4 teaspoons granulated sugar
1 small garlic clove, grated
Chile crisp or chile oil (optional but recommended)
Directions
- Toss sliced cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.
- Chop peanuts, cilantro and red pepper flakes together until very fine. If you are not serving the salad within an hour, chop cilantro separately and combine with peanuts and chili flakes before serving. This will prevent the peanuts from taking on moisture from the chopped cilantro.
- In a large bowl, whisk together soy sauce, rice vinegar, sugar and garlic. Transfer salted cucumbers to the bowl and toss to coat.
- To serve, place half the cucumber salad on a plate, sprinkle with half the peanut mixture. Repeat with the remaining cucumbers and peanut mixture. Drizzle with chile crisp or chile oil if using. Serve immediately.
Notes
- Leftovers will keep for a day stored in the refrigerator. Note that the peanuts may lose their crunch from being stored with the cucumbers and dressing.
Hi Kiyo: I am an expat kamaaina now living in AZ (retired). I read all the Hawaii food blogs since I am also a foodie. LOL! Your cucumber recipe sounds like a quasi-kim chee cucumber salad and sounds delicious. I will try to make a version of it soon. I also used to spend a lot of time on Maui as a kid since my Mom’s family was from Maui. But that was over 60 years ago and I know Maui has changed considerably since then. My brother and his family still lives in Wailuku. He has a dental practice there but I think he is semi-retired and his son (also a dentist) has probably taken over the business. Thanks for the recipes. I will keep reading and enjoying.
Aloha Alan! It’s wonderful to hear from you. That’s so cool that your family still lives in Wailuku. I wonder if I know your dentist brother?!
It sounds as though you keep busy cooking all types of “ono” foods! I’m glad you found my little Maui blog in the internet galaxy of blogs!
Mahalo nui loa!
My brother’s name is Neil and his son is Craig.