Cucumber and Peanut Salad
A fresh and crunchy Cucumber and Peanut Salad with a hot oil dressing, perfect for a light meal or side dish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 500 g cucumbers, cut into long thin strips
- 2 tbsp toasted peanuts
- 2 tbsp toasted sesame seeds
- 3 cloves garlic, minced
- 1 small chili pepper, finely chopped
- 2 tbsp green onions, chopped
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp maple syrup
- Salt to taste
Instructions
- Wash and cut cucumbers into long strips and place in a bowl.
- Toast peanuts in a dry skillet over medium heat until golden and fragrant, about 3–5 minutes. Set aside to cool slightly, then chop.
- Combine minced garlic, chopped chili, and green onions in a heatproof bowl.
- Heat olive oil until shimmering, then pour over the garlic, chili, and onion mix. Stir in soy sauce, maple syrup, and salt to taste.
- Pour the dressing over cucumbers, add toasted peanuts and sesame seeds, then mix gently.
- Serve immediately for maximum crunch, or let sit for 5–10 minutes to allow flavors to mingle.
Notes
Best eaten the day it’s made for optimal texture. Can be stored in the fridge for 24-48 hours in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: salad, cucumber, peanut, Asian, gluten-free, healthy