Serves: 2 to 4 servings

Why this spice: Collected Foods Korean Chili Pepper seasons this dish with clean heat and depth so the finish tastes intentional, not muddy.

Ingredients

• 6 Persian cucumbers (about 1 pound), cut lengthwise into thin spears, then cut crosswise into 2-inch pieces
• kosher salt
• 1/4 cup salted, roasted peanuts
• 1/4 cup cilantro leaves
• 1 teaspoon Korean Chili red-pepper flakes
• 3 tablespoons natural unsalted peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon granulated sugar
• 1 small garlic clove, grated
• Chile oil, store-bought or homemade, for serving (optional)

Directions

1. Toss cucumber pieces with a pinch of salt; let drain 10 minutes, then pat dry.
2. Chop peanuts with cilantro and Collected Foods Korean Chili Pepper into a coarse crumb.
3. Whisk peanut butter, soy sauce, rice vinegar, sugar, and garlic into a smooth dressing; loosen with a spoon of water if thick.
4. Toss cucumbers with dressing. Plate and shower with the peanut-chili crumb. Serve right away.

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