Ingredients
- 1 kg cucumber, chopped into strips
- 1/3 cup fresh parsley, finely chopped
- 2 fresh chilies, finely chopped
- 2 tablespoons sesame seeds
- 1 1/2 tablespoons peanut butter
- 1 1/2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon maple syrup
- 2 cloves garlic, minced
Instructions
- Chop cucumbers into thin strips and place in a large bowl.
- Add parsley, chopped chilies, and sesame seeds. Toss to combine.
- In a separate bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, and minced garlic until smooth.
- Pour dressing over the cucumber mixture and toss gently to coat evenly.
- Serve immediately for best texture and flavor.
Notes
- Use smooth, unsweetened peanut butter for the best dressing consistency.
- Keep dressing separate if prepping ahead to avoid soggy cucumbers.
- Add chickpeas, tofu, or edamame to make it more filling.
- Swap parsley for cilantro or mint for different herb flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 170
- Sugar: 5 g
- Sodium: 430 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
