Spicy Asian Cucumber Salad
This raw spicy Asian cucumber salad is a fresh, vibrant side dish, appetizer, or snack. Perfect for those days when you want something light but loaded with flavor.
Ingredients
- 2english cucumbers (thinly sliced)
- 5scallions (sliced)
- 1carrot (julienned or grated)
- ¼ cuppeanuts or cashews (chopped)
- ¼ cupthai basil
- sesame seeds for garnish (optional)
- 3 tablespoonsrice vinegar
- 2 tablespoonssoy sauce or tamari (for a gluten-free option)
- 1 tablespoontoasted sesame oil
- 1 tablespoonmaple syrup
- 1 clovegarlic (minced)
- 1 teaspoonfresh ginger (grated )
- ½ teaspoonred pepper flakes
- ½ teaspoonsalt (or to taste)
- ¼ teaspoonpepper (or to taste)
Directions
- 1
Slice and Salt the Cucumbers: Optional - Slice the cucumbers and place them in a colander. Sprinkle with 1 teaspoon of salt and toss to coat evenly. Let them sit for 20-30 minutes to release excess moisture. Rinse the cucumbers under cold water and pat them dry with a towel.*
- 2
Prepare the Vegetables: Thinly slice the scallions and julienne or grate the carrot. Chop the basil and set aside.
- 3
Make the Dressing: In a small bowl, whisk together the rice vinegar, soy sauce or tamari, sesame oil, maple syrup, minced garlic, grated ginger, red pepper flakes, salt, and pepper.
- 4
Assemble the Salad: In a large mixing bowl, combine the sliced cucumbers, sliced green onions, carrots, chopped basil, and crushed peanuts. Pour the dressing over the vegetables and toss gently to coat everything evenly.
- 5
Chill and Serve: Optional- Refrigerate the salad for 30 minutes to allow the flavors to meld together. Before serving, garnish with more chopped peanuts. Add sesame seeds if desired. This salad is best when eaten fresh.