Asian Cucumber and Peanut Salad recipe

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Ingredients

1 teaspoon vegetable oil
4 cloves garlic, minced
3 tablespoons white vinegar
1 teaspoon white sugar, or to taste
1 tablespoon Asian-style chili-garlic sauce
1 tablespoon fish sauce
1 teaspoon ground coriander
½ teaspoon red pepper flakes
2 cucumbers - halved lengthwise, seeds scraped out with a spoon, and thinly sliced
½ cup chopped peanuts
2 green onions, chopped

Nutrition Info

155.1 calories
carbohydrate: 12.5 g
cholesterol: : -
fat: 10.5 g
fiber: 2.9 g
protein: 5.8 g
saturatedFat: 1.5 g
servingSize: -
sodium: 438.1 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat vegetable oil in a small skillet over medium heat, cook and stir garlic until softened and lightly browned, about 5 minutes. Set garlic aside to cool.

  2. Whisk vinegar and sugar in a salad bowl until sugar has dissolved, add chili-garlic sauce, fish sauce, coriander, cooked garlic, and red pepper flakes until thoroughly combined. Stir in cucumbers, peanuts, and green onions to coat with dressing. Refrigerate at least 1 hour to overnight.

Recipe Yield

4 servings

Recipe Note

A fresh cucumber salad with a real kick! My mom adds rice noodles making it a great lunch or dinner add-on. I prefer it as it is.

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