Saladsbluejeanchef
Asian Cucumber Salad
If you're looking for a refreshing cool summer side, this Asian cucumber salad will fit the bill, with cucumber, carrots, peanuts and mint.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- colander
- whisk
📝 Preparation Steps
1
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.
2
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.
pickled ginger (julienned)1 tablespoon
3
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.
4
Serve cool as a terrific side dish or salad starter.
Nutrition Facts
calories
110 kcal
fat Content
8 g
serving Size
1 of 6 servings
fiber Content
2 g
sugar Content
4 g
sodium Content
98 mg
protein Content
3 g
trans Fat Content
0.02 g
carbohydrate Content
9 g
saturated Fat Content
1 g
unsaturated Fat Content
6 g
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