New This Month

Cucumber-Peanut Sauce

Use this cucumber-peanut dipping sauce with our Cucumber Summer Rolls, which are made of thinly sliced cucumbers wrapped around shrimp, rice vermicelli, and Thai basil leaves.

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, July 2002


  • 1 kirby cucumber, peeled, seeded, and cut into 1/2-inch thick slices
  • 1/2 cup roasted unsalted peanuts, finely chopped
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon minced seeded jalapeño pepper
  • 2 tablespoons freshly squeezed lime juice
  • 3 tablespoons soy sauce
  • 2 tablespoons honey


  1. Place all ingredients in the bowl of a food processor fitted with the metal blade. Pulse until they are finely chopped but not pureed. Serve, or store in an airtight container in refrigerator up to 2 days.


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