6
Persian cucumbers (about 1 pound), cut lengthwise into thin spears, then cut crosswise into 2-inch pieces
Kosher salt
0.25
cup salted, roasted peanuts
0.25
cup cilantro leaves
1
tsp red-pepper flakes
3
tbsp natural unsalted peanut butter
2
tbsp soy sauce
2
tbsp unseasoned rice vinegar
1
tsp granulated sugar
1
small garlic clove, grated
Steps
Toss 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. Set aside.
In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic and 1/2 teaspoon kosher salt. Add up to 1 tablespoon water, if needed to thin mixture. Transfer salted cucumbers to the bowl with dressing and toss to coat.
To serve, place half the cucumber salad on the plate, sprinkle with half the peanut mixture. Repeat with the remaining cucumber salad and peanut mixture. Drizzle with chile oil, if using, and serve immediately.