Peanut Chili Crisp Cucumber Salad
This chilled cucumber salad is tossed with a bold, spicy peanut chili dressing and lightly steamed in a pressure cooker for rapid infusion of flavors. Crisp, crunchy, and bursting with umami, it's a fresh way to enjoy vegetables with texture and flair.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 tablespoon peanut butter sweetened or unsweetened
- 2 tablespoons toasted sesame oil
- 1 tablespoon chili crisp use your favorite brand
- 1 tablespoon rice wine vinegar seasoned or unseasoned
- 1 tablespoon tamari or soy sauce
- 1 teaspoon fresh garlic grated
- ¼ teaspoon flaky salt or kosher salt
- 1 pound seedless cucumbers sliced into ¼-1/2 inch thick rounds
- 2 tablespoons sesame seeds or chopped roasted peanuts for topping
Instructions
Instructions
- Whisk together peanut butter, sesame oil, chili crisp, rice vinegar, tamari, garlic, and salt in a bowl until smooth.
- Place cucumber slices in a large mixing bowl.
- Pour the dressing over the cucumbers and toss gently to coat all slices evenly.
- Set the bowl inside a steamer basket in a pressure cooker. Seal lid and cook on Low Pressure for 1 minute, then quick release.
- Let the salad sit for 10-15 minutes off heat, then sprinkle with sesame seeds or peanuts before serving.
Notes
For even more flavor, make the dressing in advance and store in the fridge. For cold prep, skip the steaming step and just toss together chilled ingredients.