Description
A refreshing cucumber salad topped with a flavorful peanut dressing.
Ingredients
Scale
- 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
- 3 medium English cucumbers (about 3 to 4 cups)
- ½ cup roasted peanuts (roughly chopped)
- 2 teaspoons toasted sesame seeds
Instructions
- In a small bowl, combine the dressing ingredients: ¼ cup rice vinegar, 1 tablespoon soy sauce, 1 teaspoon honey, 1 teaspoon sesame oil, ½ teaspoon minced garlic, ½ teaspoon grated ginger, ½ teaspoon red pepper flakes, and ½ teaspoon salt. Mix it with a fork until well incorporated and set aside.
- Slice the 3 medium English cucumbers into ¼-inch slices and add them to a large mixing bowl along with the ½ cup roasted peanuts, then mix.
- Pour the dressing over and toss them until well coated.
- Garnish the cucumber salad with 2 teaspoons toasted sesame seeds and serve.
Notes
- To make this recipe vegan, substitute honey with maple syrup or agave nectar.
- Prep Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg