Peanut and Chili Crisp Cucumber Salad

Peanut and Chili Crisp Cucumber Salad

Makes: 4 servings as a hearty appetizer or vegetarian side dish.

For the salad:

10 mini cucumbers, cut into thick wedges

Handful of fresh cilantro, chopped

1/4 cup roasted unsalted peanuts, chopped

1 tablespoon sesame seeds, toasted

For the dressing:

3 tablespoons peanut butter

1 tablespoon soy sauce

1 lime, juiced and zested

1 teaspoon honey

1 heaping teaspoon chili crisp, or more to taste

Red pepper flakes, for garnish, optional

1 tablespoon chili oil, for drizzling, optional

1. Place cucumber wedges, cilantro and chopped peanuts into a large bowl. Sprinkle over sesame seeds and toss well to combine.

2. In a separate bowl, make dressing by stirring together peanut butter, soy sauce, lime zest and juice, honey and chili crisp. If it seems too thick, add a little water, a spoonful at a time, to thin to desired consistency.

3. Pour the dressing over the salad and toss well to combine. (I used my hands, but two spoons also works.) Allow to sit on the counter for at least 10-15 minutes for the flavors to mingle. Pausing before serving will also allow the cucumbers to soften ever so slightly.

4. Taste and adjust seasoning as desired — you may want to add more soy or lime juice to temper the peanut butter flavor, or spice it up with more chili crunch.

5. Spoon salad onto a serving platter or into individual bowls, and pour any dressing that remains in the bowl over top. Sprinkle red pepper flakes on top or drizzle with chili oil. If you like, you can also garnish with more sesame seeds and/or chopped peanuts.