Asian Cucumber Salad

Photo from
Well Plated

I was making an Asian-inspired dinner tonight, so an Asian cucumber salad seemed like the perfect side dish. It turned out to be a great pairing and definitely didn't disappoint.

I've made several cucumber salads this year, and while they're all a little different, they have one thing in common—I love a cucumber salad with a little kick. The cucumbers combined with the sweet, tangy, and spicy dressing are always a winning combination.

The one ingredient that set this recipe apart was the addition of honey roasted peanuts. I didn't have any on hand, so I substituted dry roasted peanuts instead, and they worked just fine. I don't think the honey coating is essential; it's really the crunchy texture that takes this salad to the next level and adds a nice contrast to the crisp cucumbers.

If you're looking for a quick, refreshing side dish to serve with grilled meats, stir-fries, or any Asian-inspired meal, this one is definitely worth adding to your rotation.

Asian Cucumber Salad

Recipe from Well Plated

Serves 4

• 6 Persian or Japanese cucumbers* often labeled “mini cucumbers”
• ½ cup honey-roasted peanuts chopped
• 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
• Diced avocado optional – have been adding more often lately

Using a sharp knife or mandolin, slice the cucumbers into 1/4-inch pieces, transfer to a bowl.

Add the peanuts.

In a small bowl, whisk together the vinegar, sesame oil, soy sauce, garlic, and sugar.

Add the dressing to the cucumber slices and peanuts and toss to combine. Add a sprinkling of crushed red pepper flakes to taste and serve.