Recipe: Peanut Chili Crisp Cucumber Salad

by | Jun 16, 2026

The simplest thing you can make when you want something fresh and a little spicy — cucumber slices tossed in a sesame-peanut chili crisp dressing that comes together in one bowl in under five minutes. Great as a side, a snack, or a base you can throw shredded chicken or edamame on top of to turn into a proper lunch.

Nutrition Per Serving

Calories: 139 cal | Protein: 3g | Carbs: 6g | Fat: 12g | Fibre: 1g

Makes 4 servings.

Ingredients

  • 450g (1 lb) seedless cucumbers, sliced into ¼–½-inch rounds
  • 2 tbsp sesame seeds or chopped roasted peanuts, for topping

Peanut Chili Crisp Sauce

  • 1 tbsp peanut butter
  • 2 tbsp toasted sesame oil
  • 1 tbsp chili crisp
  • 1 tbsp rice wine vinegar
  • 1 tbsp tamari or low-sodium soy sauce
  • 1 tsp fresh garlic, grated
  • ¼ tsp flaky salt or kosher salt

Instructions

1. Make the Sauce

Whisk all sauce ingredients together in a bowl, or combine in a lidded jar and shake until smooth.

2. Toss the Cucumbers

Place the sliced cucumbers in a large bowl and pour the sauce over top. Toss gently until every slice is evenly coated.

3. Finish and Serve

Sprinkle with sesame seeds or chopped roasted peanuts and serve immediately. Keeps refrigerated for 1–2 days.

Dietitian Tips

  • Turn it into a meal. Toss in shredded chicken, shelled edamame, or sliced tofu to add 15–20g of protein and make it a proper lunch — the sauce more than covers it.
  • Use tamari to keep it gluten-free. Tamari is a one-to-one swap for soy sauce and gives you the same depth of flavour without any gluten.
  • Less watery dressing. Cucumbers release water as they sit. For a crisper salad that holds up longer, salt the slices, let them sit 10 minutes, then pat dry before tossing with the dressing.

Take Your Nutrition Further

Explore the Resources page for nutrition guides, meal planning tips, and more high-protein ideas to fuel your goals.

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