Description
A refreshing and flavorful Asian cucumber salad featuring thinly sliced cucumbers tossed in a tangy and slightly spicy dressing of rice vinegar, soy sauce, honey, sesame oil, and garlic, topped with crunchy roasted peanuts and garnished with green onions. Perfect as a light side dish or appetizer.
Ingredients
Scale
Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes
- 1 tablespoon minced garlic (store-bought)
- 1 tablespoon sesame seeds
- ¼ teaspoon salt, adjust to taste
Salad
- 3 medium cucumbers, thinly sliced (English cucumbers preferred)
- 2 to 3 tablespoons chopped roasted peanuts
- 3 green onions, thinly sliced (for garnish)
Instructions
- Make Dressing: In a small mixing bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, red pepper flakes, minced garlic, sesame seeds, and salt to create a flavorful dressing.
- Prepare Cucumbers: Thinly slice the cucumbers and place them in a large salad bowl ready to be dressed.
- Toss Salad: Pour the dressing over the sliced cucumbers and toss thoroughly to evenly coat each slice with the dressing.
- Chill: Cover the salad bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the cucumbers to absorb the dressing.
- Add Toppings: Remove the chilled salad from the refrigerator and sprinkle the chopped roasted peanuts over the top for a crunchy texture.
- Garnish: Finish by garnishing the salad with thinly sliced green onions for a fresh bite and added color.
- Serve: Serve chilled and enjoy the crispy, tangy, and slightly spicy Asian cucumber salad.
Notes
- Reduce the amount of rice vinegar in the dressing if you prefer a milder flavor.
- Use English cucumbers for less watery and seedless slices.
- The salad can be made a few hours in advance for better flavor infusion.
- Adjust red pepper flakes amount to control the spiciness.
