Name: Asian Cucumber Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 6 Persian or Japanese cucumbers (often labeled “mini cucumbers”), sliced into 1/4-inch pieces; ½ cup honey-roasted peanuts, chopped; Diced avocado (optional, for added creaminess); ½ cup rice vinegar; 1 teaspoon sesame oil; 1 teaspoon reduced-sodium soy sauce (or gluten-free tamari); 2 teaspoons minced garlic; 1 teaspoon sugar; Crushed red pepper flakes, for serving

Description

This refreshing Asian Cucumber Salad features crisp mini cucumbers tossed in a tangy and slightly sweet dressing made from rice vinegar, sesame oil, soy sauce, garlic, and sugar. Enhanced with crunchy honey-roasted peanuts and a hint of crushed red pepper flakes, this salad is perfect as a light appetizer or side dish. Optional diced avocado adds creaminess and extra richness.

Ingredients

Salad

6 Persian or Japanese cucumbers (often labeled “mini cucumbers”), sliced into 1/4-inch pieces
½ cup honey-roasted peanuts, chopped
Diced avocado (optional, for added creaminess)

Dressing

½ cup rice vinegar
1 teaspoon sesame oil
1 teaspoon reduced-sodium soy sauce (or gluten-free tamari)
2 teaspoons minced garlic
1 teaspoon sugar
Crushed red pepper flakes, for serving

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Instructions

Slice the cucumbers: Using a sharp knife or mandoline, slice the mini cucumbers into 1/4-inch pieces. Transfer the sliced cucumbers to a large mixing bowl.
Add the peanuts: Add the chopped honey-roasted peanuts to the bowl with the cucumbers.
Prepare the dressing: In a small bowl, whisk together the rice vinegar, sesame oil, reduced-sodium soy sauce (or tamari), minced garlic, and sugar until the sugar dissolves and the mixture is well combined.
Toss the salad: Pour the dressing over the cucumbers and peanuts. Toss everything gently to combine and ensure the cucumbers are evenly coated with the dressing.
Finish and serve: Sprinkle crushed red pepper flakes over the salad to taste. Optionally, add diced avocado for extra creaminess. Serve immediately for best freshness and crunch.

Notes

Use Persian or Japanese mini cucumbers for a tender skin and fewer seeds.
Mandoline slicer ensures uniform cucumber slices but use caution when slicing.
The salad is best served fresh but can be refrigerated for up to 4 hours to allow flavors to meld.
Adjust the amount of sugar and vinegar according to your taste preference.
For a gluten-free version, use tamari instead of soy sauce.
Add diced avocado just before serving to avoid browning.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Asian