Spicy Peanut Cucumber Salad
This Spicy Peanut Cucumber Salad combines crisp sliced cucumbers with a creamy, umami-rich dressing of peanut butter and gochujang, delivering Chinese-Korean fusion flavors in under 10 minutes.
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This Spicy Peanut Cucumber Salad combines crisp sliced cucumbers with a creamy, umami-rich dressing of peanut butter and gochujang, delivering Chinese-Korean fusion flavors in under 10 minutes.
Delivery in as fast as one hour.*
Prices vary by store
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Slice the cucumber into rounds.
In a container with a lid, combine the crunchy peanut butter, gochujang, rice wine vinegar, soy sauce, sesame oil, and minced garlic.
Secure the lid and shake vigorously until the dressing is well combined.
Add the sliced cucumber, chopped spring onions, and black sesame seeds to the container.
Secure the lid again and shake until the cucumber is fully coated in the dressing. Serve immediately or chill.
Store dressing and cucumber separately in airtight containers for up to 3 days; assemble and dress just before eating to maintain crispness.
Yes, slice the cucumber and store it separately from the dressing. Add the dressing and toss just before serving to keep the cucumber crisp.
Use sriracha (1 tsp) mixed with a pinch of miso paste for similar heat and umami, or sambal oelek for extra spice.
One tablespoon of gochujang delivers moderate heat. Reduce to ½ tbsp for mild, or add up to 1½ tbsp for extra kick.
Yes, smooth peanut butter works fine and creates a silkier dressing. Crunchy adds texture contrast with the cucumber.
Yes, all ingredients are plant-based. Check your gochujang brand label, as some contain fish sauce.
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