Asian Cucumber and Peanut Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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 |
1/2 teaspoon red pepper flakes (optional) |
2 cucumbers - halved lengthwise, seeds scraped out with a spoon, and thinly sliced |
1/2 cup chopped peanuts |
2 green onions, chopped |
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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