Asian Cucumber Salad
This quick Asian cucumber salad is made with a tangy rice vinegar dressing, with honey roasted peanuts for a touch of sweetness and crunch!
Foto: Well Plated
Ingredients
4 servings
- 6 Persian or Japanese cucumbers* (often labeled "mini cucumbers")
- ½ cup honey-roasted peanuts (chopped)
- ½ 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)
- Diced avocado (optional - have been adding more often lately)
Steps
-
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.
Nutrition Facts (per serving)
Macronutrients
Calories1407% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: Well Plated
Loading comments...