If you're looking for a refreshing cool summer side, this Asian cucumber salad will fit the bill, with cucumber, carrots, peanuts and mint.
Vegetarian, Lunch, Quick and Easy
Calories: 110 kcal
sliced ⅜-inch thick
roasted salted peanuts
chopped fresh mint or cilantro
seasoned rice wine vinegar
minced (about ½ teaspoon)
or two crushed red pepper flakes
4½ teaspoons vegetable oil
Start by salting the cucumber. Toss the cucumber slices in salt and let them sit in a colander over a bowl for 20 to 30 minutes. Rinse the slices with fresh water and let them drain again before drying well on clean kitchen towel. Pre-salting will help keep them crispy in the salad.
Make the dressing by whisking the rice wine vinegar, soy sauce, sugar, garlic and pickled ginger together in a large bowl to dissolve the sugar. Whisk in the vegetable oil.
Add the cucumbers and carrots to the bowl and toss to coat the vegetables with the dressing. Stir in the peanuts and cilantro. Chill for at least 30 minutes before serving.
Serve cool as a terrific side dish or salad starter.
Asian Cucumber Salad
Amount Per Serving (1 of 6 servings)
Calories from Fat 72
% Daily Value*
Saturated Fat 1g5%
Trans Fat 0.02g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Vitamin A 3740IU75%
Vitamin C 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.