Asian Cucumber Salad

Name: Asian Cucumber Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 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)

This quick Asian cucumber salad is made with a tangy rice vinegar dressing, with honey roasted peanuts for a touch of sweetness and crunch!

⏱ 15 menit 🔨 Persiapan 15mnt 📊 Mudah 🍽 4 porsi 👁 41

Bahan-bahan

4 porsi

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)

Langkah-langkah

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.