Asian Cucumber Salad Recipe
A quick and flavorful Asian Cucumber Salad featuring crisp mini cucumbers tossed in a creamy, savory, and slightly spicy peanut dressing, garnished with crunchy peanuts and fresh scallions. Perfect as a refreshing side dish or light snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Salad
- 6 mini cucumbers
- 1/4 cup chopped peanuts (or cashews)
- 1/4 cup chopped scallions
Dressing
- 2 tbsp soy sauce (or coconut aminos/tamari)
- 2 tbsp peanut butter or almond butter
- 2 tsp sesame oil
- 1 tsp apple cider vinegar (or rice wine vinegar)
- 1-2 tsp gochujang paste (or 1 tsp Korean chili powder)
- 1 tsp honey or maple syrup
Instructions
- Prepare the cucumbers: Wash the mini cucumbers thoroughly and cut them into 1/2 inch thick slices. Place all the sliced cucumbers into a large mixing bowl.
- Make the dressing: In a small bowl, whisk together the soy sauce, peanut butter, sesame oil, apple cider vinegar, gochujang paste, and honey until the mixture is smooth and well combined. Taste and adjust seasoning if needed.
- Toss the salad: Pour the dressing over the cucumber slices and toss gently to coat all pieces evenly with the dressing.
- Garnish and serve: Sprinkle the chopped scallions and chopped peanuts (or cashews) over the salad as a garnish. Serve immediately for the freshest flavor and crunch.
Notes
- You can substitute gochujang paste with Korean chili powder for a milder spiciness.
- For a nut-free version, omit peanuts and use sunflower seeds or toasted sesame seeds.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
- Adjust sweetness by adding more or less honey or maple syrup according to taste.
- Chill the salad for 10 minutes before serving if preferred cold.
Find it online: https://miracooking.com/asian-cucumber-salad-recipe/
