Peanut Chili Crisp Cucumber Salad

5 from 1 vote

Spicy chili crisp and crunchy peanuts are the best pairing in this super fresh and flavorful peanut chili crisp cucumber salad.

Prep Time 10

Total Time 10

Servings servings

Calories 108kcal

1/4 cup chili crisp
1 tablespoon honey or agave nectar
2 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
9 mini cucumbers, sliced into 1/4-inch slices (or 2 medium seedless cucumbers)
3 mini sweet peppers, cored and thinly sliced
1/2 cup thinly-sliced green onions
2 tablespoons minced fresh cilantro
Salt and pepper to taste
1/2 cup roasted peanuts, finely chopped
1 tablespoon sesame seeds, toasted

In a large shallow bowl, whisk chili crisp, honey, soy sauce, and rice wine vinegar.
Fold cucumbers, sweet pepper, green onions, and cilantro into dressing until evenly coated. Season salad with salt and pepper to taste and refrigerate 1 hour to allow salad to marinate.
When ready to serve, fold peanuts and sesame seeds into cucumber salad and serve immediately. Enjoy!

Storing Instructions

Store salad in refrigerator up to 4 days.