Viral Peanut Butter Cucumber Salad
Anatolii Dobrovolskyi cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Piotr Grajnert on SeeMeCook
A fast, crunchy cucumber salad tossed directly in a jar with a creamy, savory peanut butter sauce. Soy sauce, vinegar, honey, garlic, and chili flakes create a salty, tangy, mildly spicy satay-style dressing in about 2 minutes.
- Time
- 2 minutes
- Equipment
- No cooking needed
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, peanuts, and soy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 300 g
- 20 g
- 30 g
- 5 g
- 3 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 365 g before cooking, which is about 365 g per serving.
Steps
Thinly slice the cucumber directly into a sealable container or jar. A mandoline or sharp knife will help produce even slices that coat easily with the dressing.
Add the peanut butter to the jar with the sliced cucumber.
Add the soy sauce.
Add the rice vinegar, or apple cider vinegar if substituting.
Add the honey or maple syrup.
Grate the garlic directly into the jar.
Seal the jar tightly and shake vigorously for 45–60 seconds. Continue until the peanut butter and seasonings loosen into a creamy sauce that coats the cucumber slices.
Open the jar, sprinkle with chili flakes to taste, and enjoy the salad straight from the jar.
Notes
Serve immediately for the best crunch. If using salted peanut butter or reduced-sodium soy sauce, adjust the seasoning as needed.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 198
- Protein
- 9 g
- Carbs
- 21 g
- Fat
- 10 g
- Fiber
- 4 g
Where the calories come from
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