An I’m-Not-Cooking-Tonight Summer Salad with Roasted Peanuts and Peanut Dressing

Another salad inspired by Sue Li’s Cucumber Salad With Roasted Peanuts and Chile, a salad I’ve made so many times over the years, and made so many variations on that I’ve had to make a “cucumber salad” tag.

Approximate quantities: About 6 Kirby or Persian cucumbers, cut lengthwise into thin spears, then into 1-inch segments; about 6 radishes, sliced into thin disks; 2 large carrots, sliced into thin disks; a pint of sugar snap peas, strings trimmed, and cut lengthwise; 1 large tomato, diced; and 1 avocado, cut into thin slices, and about 1/3-1/2 cup of roasted peanuts, roughly chopped

For the dressing: For the dressing: 2 tablespoons unsalted peanut butter, 2 tablespoons soy sauce, 2 tablespoons unseasoned rice vinegar, 1 teaspoon granulated sugar and 1 teaspoon of sambal oelek — I actually didn’t use sambal this time, my son doesn’t really like spice so I left it out, and added some Blank Slate chili oil separately

Serves 4 as a side, or 2

Serves 4 as a side, or 2 as a main, over rice.

Cucumber Salad with Peanuts and Chili

I’ve made it twice in one week now. Chop the cucumbers, herbs, and peanuts, shake the dressing, and serve.

Approximate quantities: 6 Kirby cucumbers, cut first length-wise into thin spears, then cut crosswise into 2-inch pieces; 1 teaspoon of salt; 1/4 cup salted, roasted peanuts, chopped or smashed; 1/4 cup cilantro or basil leaves, roughly chopped

For the dressing: 3 tablespoons unsalted peanut butter; 2 tablespoons soy sauce; 2 tablespoons unseasoned rice vinegar; 1 teaspoon granulated sugar; 1 small garlic clove, grated

Sprinkle with 1 teaspoon of red pepper flakes