Asian Cucumber Salad
A quick Asian cucumber salad recipe. Made with rice vinegar, soy sauce, and sesame oil, it has the BEST Asian cucumber salad dressing!
Prep: 15 minutes
Total: 15 minutes
Servings: 4
Ingredients
- 6 Persian or Japanese cucumbers* often labeled "mini cucumbers"
- 1/2 cup honey-roasted peanuts chopped
- 1/2 cup rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon reduced-sodium soy sauce (or gluten-free tamari)
- 2 teaspoons minced garlic
- 1 teaspoon sugar
- Crushed red pepper flakes for serving
Instructions
- Using a sharp knife or mandoline, slice the cucumbers into 1/4-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
- TO STORE. 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.
- TO FREEZE. I do not recommend freezing cucumbers. Their high moisture content will cause them to become mushy when thawed.
- *INGREDIENT NOTE: You also can swap 2 medium/large English cucumbers. Before slicing, cut the English cucumbers in half lengthwise, then with a small spoon, scrape out the seeds.
- Recipe reprinted with permission from The Secret Ingredient Cookbook by Kelly Senyei. The original recipe calls for 2 Persian cucumbers, but I am a fan of the higher veggie ratio, so I added extra. Feel free to adjust to your taste.
Nutrition
Serving: 1of 4Calories: 140kcalCarbohydrates: 8gProtein: 6gFat: 10gSaturated Fat: 2gPotassium: 274mgFiber: 2gSugar: 2gVitamin A: 88IUVitamin C: 3mgCalcium: 37mgIron: 1mg