Cucumber-Peanut Sauce

Name: Cucumber-Peanut Sauce
Yield: Makes about 1 cup
Ingredients: 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 jalapeÃ±o pepper; 2 tablespoons freshly squeezed lime juice; 3 tablespoons soy sauce; 2 tablespoons honey

Be the first to rate & review!

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.

Martha Stewart Living, July 2002

Gallery

Recipe Summary test

Yield:

Makes about 1 cup

Ingredients

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 jalapeÃ±o pepper
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
2 tablespoons honey

Directions

Step 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.

Advertisement

How to Put Together a Show-Stopping Fall Planter

24 Fall Centerpieces That Will Elevate Your Table

Our Best Slow-Cooker Recipes

Cucumber-Peanut Sauce

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Cucumber-Peanut Sauce

Account

More

Cucumber-Peanut Sauce

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Cucumber-Peanut Sauce