Crisp Cucumber Salad with Chili-Peanut Sprinkle

1. Prepare Cucumbers

Cut 6 Persian cucumbers lengthwise into thin spears, then crosswise into 2-inch pieces. Toss them in a colander with 0.5 teaspoon of kosher salt and set aside to drain while you prepare the other ingredients.

2. Chop Peanut Mixture

Finely chop 0.25 cup of salted, roasted peanuts, 0.25 cup of cilantro leaves, and 1 teaspoon of red-pepper flakes together until they resemble a coarse crumb. This mixture will add a delightful crunch and a kick of heat to your salad.

3. Prepare Dressing

In a large bowl, whisk together 3 tablespoons of natural unsalted peanut butter, 2 tablespoons of soy sauce, 2 tablespoons of unseasoned rice vinegar, 1 teaspoon of granulated sugar, and a small grated garlic clove. Add 0.5 teaspoon of kosher salt to balance the flavors. The goal is to create a smooth, slightly thick dressing; if it's too thick, add up to 1 tablespoon of water to thin it out.

4. Toss Cucumbers with Dressing

Once your cucumbers have drained, transfer them to the bowl with the dressing and toss until they are evenly coated.

5. Serve Salad

For serving, layer half of the cucumber salad on a plate and sprinkle with half of the peanut mixture. Repeat with the remaining cucumber salad and peanuts to build layers of flavor and texture. If you like a bit more heat, drizzle with chile oil to finish. Serve immediately.