Asian Cucumber and Peanut Salad

Asian Cucumber and Peanut Salad

4 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    1 h 20 m
tammyn316
Recipe by  tammyn316

“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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

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Reviews (4)

Rate This Recipe
moaa
1

moaa

These were okay. It had a balance issue with it but didn't want to mess with it. I didn't have peanuts so that was the only ingredient missing and also altered the chili garlic.

lutzflcat
1

lutzflcat

Since most recipes tell you to saute garlic for about 30 seconds, I cut back on the time for fear that 5 minutes would turn the garlic bitter. No doubt about it, this salad does have a kick. If you're in the middle on spiciness, you may want to add half a tablespoon of the chili-garlic sauce, taste, and then add the rest if you feel you need it. Same comment applies to the addition of the red pepper flakes. This is a pretty nice Asian cuke salad, and I definitely liked the flavor of the coriander which is a spice I've not used often.

DorthyEm
0

DorthyEm

Tasty and spicy. I mostly followed the recipe except used 1/2 tablespoon of fresh coriander and a teaspoon of organic peanut butter (made from just peanuts) in the dressing instead of chopped peanuts because that's what I had. Next time I will use more of both: maybe a full tablespoon of fresh coriander and a tablespoon of peanut butter (if I don't have peanuts). The peanuts are an important part of the taste. We ate this as a side salad to burgers, and it was very good. I imagine it would also taste great on rice.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 155 cal
  • 8%
  • Fat
  • 10.5 g
  • 16%
  • Carbs
  • 12.5 g
  • 4%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 438 mg
  • 18%

Based on a 2,000 calorie diet

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