Cucumber Salad

Note: We use peanuts but for allergies try pepitas.  

6 small (persian) cucumbers, cut lengthways and then into 1 1/2 inch sticks. 

1/4 cup roasted unsalted peanuts (or pepitas)

2tsptsp Kosher salt or Low Salt substitute, divided

1/4 cup chopped Cilantro leaves (substitute flat leaf parsley or mint)

1 tsp red pepper flakes 

3 Tbl natural unsalted peanut butter (use Wow Butter or sunflower butter for allergies)

2 Tbl low sodium soy sauce or liquid aminos

2 Tbl rice vinegar

1 tsp honey or maple syrup or agave

1 tsp minced garlic 

Chili crisp (optional topping but yum! My favorite)

Note: we use Laoganma Spicy Chili Crisp, with a woman in a white apron on the label as it has no sesame)

Directions: 

Put cut cucumbers in a colander and sprinkle with low salt or kosher salt and set aside to drain.

Chop nuts, cilantro and red pepper flakes very fine.  Set aside.

In a large bowl, whisk together peanut butter, soy sauce, vinegar, sweetener of choice, and 1/2 tsp salt of choice.  If needed. Add a tsp or so of water to thin.

Add cucumbers and toss.  

To serve, put half of the cucumber mixture on a plate and sprinkle with half of the peanuts and colantro mixture.  Repeat with remembering halves.  Sprinkle with chili crisp. 

We served this with soba noodles.  Adding to our regular monthly menu.