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Crunchy Peanut Asian Cucumber Salad (15 minutes)


This crunchy Asian cucumber salad is cool, refreshing and great for summer! Simple to prepare and made with fresh cucumber, cilantro, shallots and peanuts tossed in a rice wine vinaigrette, it’s a great way to cool down in the heat.

When summer rolls around, we are all about the simple, refreshing, side salads. Our staple kale salad goes on repeat, as does orzo pasta salad. This crunchy Asian cucumber salad is another super simple recipe that is great for summer!

We always need a good recipe in our back pocket that can arrive together in under 15 minutes, right? Well this Asian cucumber salad is the one for you!

With crunchy cucumbers and peanuts, fresh cilantro, shallots and (if you dare) Thai red chiles, this salad is tossed in a tangy rice wine vinaigrette. It is great for a weeknight dinner or a summer picnic!

Reasons you’ll ♡ Asian cucumber salad

  • it’s light, crisp, and so refreshing
  • it comes together in 15 minutes
  • it’s gluten-free, vegan, paleo and dairy-free

Recipe video

Watch the video below to see exactly how I prepped this Asian cucumber salad. It’s so simple! You can find more of my recipe videos on my YouTube channel.

Start with the rice wine vinaigrette

The rice wine vinaigrette adds the great blend of tangy, savory and slightly sweet to compliment the fresh flavors of the salad.

  • rice vinegar– aka: rice wine vinegar- adds tangy and ever so slightly sweet flavors to this dressing. It is much less assertively tangy than it’s white vinegar counterpart. You can use seasoned or unseasoned rice wine vinegar for this recipe.
  • sesame oil– adds a hint of sesame flavor that adds dimension to the dressing
  • garlic– adds a slight ‘bite’ and additional flavor to the dressing
  • maple syrup– balances the tanginess of the rice vinegar and the bite of the garlic
  • salt + pepper– bring all the flavors together

Shake the ingredients together in a mason jar or salad dressing shaker. This dressing keeps in the fridge for up to 2 weeks.

Making the salad

This Asian cucumber salad does not keep well, so make sure you prep it right before you serve it. Here’s what you’ll need:

  • cucumber– I’ve used 2 long english cucumbers, but you can use any cucumber variety. Some people prefer to scoop the seeds out of the cucumbers, and you are welcome to do that.
  • cilantro– adds a fresh, herbaceous and slightly citrussy flavor to the salad. Stick to the leaves and try to avoid adding the stems in.
  • shallots– add a bite, but is mellower than a traditional red onion. In a pinch, you can swap for red onion, but you may want to soak them in water for 10 minutes to help to remove the bite.
  • peanuts– work surprisingly well with cilantro and cucumber and add a nutty crunch to the salad. I recommend using salted roasted peanuts.
  • Thai chilis– optional and please be warned: these are SPICY! If you don’t want a spicy salad, omit them. If you do select to add them, try to remove the seeds as much as possible and wash your hands thoroughly after handling.

To assemble the salad, simply toss the salad ingredients together with the vinaigrette and enjoy!

Recipe tips + swaps

  • this salad does not keep well, so make sure you serve it immediately after you prep it, and do not aim to keep leftovers
  • you may shake up the vinaigrette up to 2 weeks ahead
  • you can slice the cucumbers however you’d like: I’ve sliced them thinly (1/8 of an inch or less), but you can cut them thicker (1/4 inch thick), slice in half, and scoop out the seeds, if you’d prefer
  • swap the peanuts for toasted sesame seeds
  • swap the Thai red chiles for sliced red pepper
  • swap the shallot for regular red onion
  • swap the cilantro for Thai basil

Serve it with

Crunchy Asian Cucumber Salad (15 minutes)

Course: Side Dish

Cuisine: Thai

Keyword: cucumber, gluten-free, low carb, salad

Calories: 108kcal

Author: Denise Bustard

Servings: 8

This crunchy Asian cucumber salad is cool, refreshing and great for summer! Simple to prepare and made with fresh cucumber, cilantro, shallots and peanuts tossed in a rice wine vinaigrette, it’s a great way to cool down in the heat.

Prep Time15 mins

Total Time15 mins

Instructions

  • In a jar or salad dressing shaker, add the rice vinegar, maple syrup, sesame oil, garlic, salt and pepper. Shake to combine.

  • Toss salad ingredients with the vinaigrette.

  • Serve immediately.

Notes

Storage This salad does not keep well and should not be prepared in advance. Dressing may be assembled ahead and stored in an air tight container in the fridge for up to 2 weeks. Swaps

  • swap the peanuts for toasted sesame seeds
  • swap the Thai red chiles for sliced red pepper
  • swap the shallot for regular red onion
  • swap the cilantro for Thai basil

Nutrition

Serving: 1/4 batch | Calories: 108kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Sodium: 6mg | Potassium: 211mg | Fiber: 1g | Sugar: 8g | Vitamin A: 120IU | Vitamin C: 5.7mg | Calcium: 25mg | Iron: 0.7mg

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