Ingredients:

  • 2 large English cucumbers (approximately 1.5 lbs / 680g)
  • 1/4 cup / 60ml rice vinegar
  • 2 tablespoons / 30ml soy sauce (low sodium preferred)
  • 1 tablespoon / 15ml sesame oil
  • 1 tablespoon / 15ml honey (or maple syrup for vegan option)
  • 1 teaspoon / 5ml chili garlic sauce (such as Sriracha or Sambal Oelek – adjust to your spice preference)
  • 1 clove garlic, minced
  • 1/2 inch / 1cm piece of ginger, grated
  • 1/4 cup / 25g roasted peanuts, roughly chopped
  • 2 tablespoons / 10g chopped cilantro (coriander)
  • 1 green onion, thinly sliced (scallions)

Instructions:

  1. Place the cucumbers on a cutting board. Gently smash them with a rolling pin or meat mallet until they crack and split.
  2. Roughly chop the smashed cucumbers into bite-sized pieces. Place in a colander and sprinkle with a pinch of salt. Let them drain for 15 minutes to release excess moisture.
  3. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), chili garlic sauce, minced garlic, and grated ginger.
  4. Gently squeeze out any excess water from the cucumbers. Transfer them to a large bowl. Pour the dressing over the cucumbers and toss to coat evenly.
  5. Add the chopped peanuts, cilantro, and green onions. Toss gently to combine.
  6. For best flavour, cover the spicy cucumber salad and chill in the refrigerator for at least 30 minutes before serving.