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Asian Cucumber Salad

Asian Cucumber Salad

This quick Asian cucumber salad features a tangy rice vinegar dressing with honey roasted peanuts, perfect for a refreshing appetizer.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Asian
Servings 4 servings
Calories 140 kcal

Equipment

  • Knife
  • mandoline
  • bowl
  • small bowl

Ingredients
  

Cucumbers

  • 6 count Persian or Japanese cucumbers *often labeled 'mini cucumbers'*

Peanuts

  • 0.5 cup honey-roasted peanuts *chopped*

Dressing

  • 0.5 cup rice vinegar [rice vinegar](https://amzlink.to/az05wYOZY058O)
  • 1 teaspoon sesame oil [sesame oil](https://amzlink.to/az0DF29QO5aDs)
  • 1 teaspoon reduced-sodium soy sauce *(or gluten-free tamari)[soy sauce](https://amzlink.to/az0qifQXyvCyw)*
  • 2 teaspoons minced garlic
  • 1 teaspoon sugar [sugar](https://amzlink.to/az0krQFPL2VGa)

Garnish

  • crushed red pepper flakes *for serving*
  • diced avocado *optional - have been adding more often lately*

Instructions
 

Preparation

  • Using a sharp knife or mandoline, slice the cucumbers into ¼-inch pieces, transfer to a bowl.
  • Add the peanuts.
  • In a small bowl, whisk together the vinegar, sesame oil, soy sauce, garlic, and sugar.
  • Add the dressing to the cucumber slices and peanuts and toss to combine. Add a sprinkling of crushed red pepper flakes to taste and serve.

Notes

This salad tastes best the day it is made but can be refrigerated for up to 3 days. Taste and season the leftovers with a little extra soy sauce as needed. I do not recommend freezing cucumbers. Their high moisture content will cause them to become mushy when thawed.

Nutrition

Serving: 1of 4Calories: 140kcalCarbohydrates: 8gProtein: 6gFat: 10gSaturated Fat: 2gPotassium: 274mgFiber: 2gSugar: 2gVitamin A: 88IUVitamin C: 3mgCalcium: 37mg
Keyword Asian, Cucumber, healthy, quick, refreshing, salad
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