Name: Spicy Cucumber Peanut Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 4
Ingredients: 2 large English cucumbers, thinly sliced; 1/2 cup roasted peanuts, roughly chopped; 2 tablespoons rice vinegar; 1 tablespoon lime juice, freshly squeezed; 2 tablespoons fish sauce (or soy sauce for vegetarian option); 1 tablespoon brown sugar; 2 red Thai chili peppers, thinly sliced (adjust to taste); 2 cloves garlic, minced; 1/4 cup fresh cilantro leaves, chopped; 2 tablespoons fresh mint leaves, chopped; 1/2 red onion, thinly sliced; 1 tablespoon sesame oil

Instructions

Prepare the cucumbers

Slice the cucumbers thinly using a mandoline or sharp knife. If using regular cucumbers, cut them in half lengthwise and scoop out the seeds before slicing. Place the cucumber slices in a colander, sprinkle with 1 teaspoon of salt, and let them drain for 10 minutes to remove excess moisture.
Make the dressing

In a small bowl, whisk together the rice vinegar, lime juice, fish sauce, brown sugar, minced garlic, and sesame oil until the sugar is completely dissolved. Add the sliced Thai chili peppers and stir to combine.
Toast the peanuts

In a dry skillet over medium heat, toast the chopped peanuts for 3-5 minutes, stirring frequently, until they become fragrant and slightly darker. Be careful not to burn them. Remove from heat and set aside to cool.
Combine the salad

Pat the drained cucumber slices dry with paper towels and place them in a large mixing bowl. Add the sliced red onion, chopped cilantro, and mint leaves.
Dress and serve

Pour the dressing over the cucumber mixture and toss gently to coat everything evenly. Add most of the toasted peanuts and toss again. Transfer to a serving dish and garnish with the remaining peanuts. Serve immediately for maximum crispness.

Spicy Cucumber Peanut Salad

Ingredients

Instructions

Nutritional Information