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Asian Cucumber Salad Recipe

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This refreshing Asian Cucumber Salad combines crisp cucumbers with a tangy, sweet, and slightly spicy dressing, enhanced by crunchy honey-roasted peanuts. It’s a quick and easy side dish that pairs perfectly with a variety of meals, offering a vibrant flavor and satisfying texture in just 15 minutes.

Ingredients

Main Ingredients

  • 6 Persian or Japanese cucumbers (often labeled “mini cucumbers”)
  • ½ cup honey-roasted peanuts, chopped

Dressing

  • 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

Optional

  • Crushed red pepper flakes (for serving)
  • Diced avocado (optional)

Instructions

  1. Slice: Using a sharp knife or mandoline, slice the cucumbers into 1/4-inch thick pieces. Transfer the sliced cucumbers to a large bowl.
  2. Add Peanuts: Add the chopped honey-roasted peanuts to the bowl with the cucumbers, setting the base for the salad.
  3. Whisk Dressing: In a small bowl, whisk together the rice vinegar, sesame oil, reduced-sodium soy sauce, minced garlic, and sugar until well combined and the sugar has dissolved.
  4. Toss Salad: Pour the dressing over the cucumber and peanut mixture. Toss gently to ensure all slices are evenly coated with the dressing.
  5. Serve: Sprinkle crushed red pepper flakes over the salad to taste, and add diced avocado if using. Serve immediately or chill briefly before serving for a colder salad experience.

Notes

  • Use mini cucumbers like Persian or Japanese for their thin skin and fewer seeds, eliminating the need to peel or seed.
  • Adjust the sugar and soy sauce amount to your preferred balance of sweetness and saltiness.
  • For a gluten-free version, use tamari instead of soy sauce.
  • Add avocado last to keep it fresh and prevent browning.
  • This salad is best served fresh but can be chilled up to 2 hours before serving.

Find it online: https://yumntasty.com/asian-cucumber-salad-recipe/