Asian Cucumber Salad
Fresh, zesty, and nutty, this Asian Cucumber Salad recipe is addictive! Ready in 15 minutes or less, it's great on its own or as a side dish.
Servings: 4
Ingredients
For the dressing:
- ¼ cup rice vinegar
- 1 tablespoon soy sauce regular, low sodium, or gluten-free
- 1 teaspoon honey *see notes for vegan option
- 1 teaspoon sesame oil
- ½ teaspoon minced garlic
- ½ teaspoon grated ginger
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
For the salad:
- 3 medium English cucumbers about 3 to 4 cups
- ½ cup roasted peanuts roughly chopped
- 2 teaspoon toasted sesame seeds
Instructions
- In a small bowl combine the ingredients for the dressing; rice vinegar, soy sauce, honey, sesame oil, garlic, ginger, red pepper flakes, and salt. Mix it with a fork until well incorporated and set aside.
- Slice the cucumber into ¼ inch thickness and add it to a large mixing bowl along with the peanuts and mix.
- Pour the dressing over and toss them until well coated.
- Garnish the cucumber salad with toasted sesame seeds and serve.
Notes
- Honey: For a vegan option, substitute the honey for maple syrup or agave nectar.
- Sesame oil is needed for the best flavor. If not, you can use peanut oil or sunflower oil.
- If using English cucumbers, you do not have to peel the cucumber. The skin is thin enough and won't be an issue.
Nutrition
Calories: 167kcal | Carbohydrates: 14g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 630mg | Potassium: 498mg | Fiber: 3g | Sugar: 5g | Vitamin A: 310IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 1mg