Asian Cucumber Salad with Honey Roasted Peanuts
This cool and refreshing Asian Cucumber Salad with Honey Roasted Peanuts is going to be your go-to when it comes to salad prep this summer. It's gluten-free, can be made vegan by substituting regular butter for vegan butter and it goes so well with a variety of dishes so it's a great contender for a potluck dinner or summer barbeque.
What You'll Need To Make The Salad:
Cucumbers: We use Persian cucumbers in this recipe but any thick skinned cucumber works here.
Rice vinegar: Rice vinegar adds a mild tanginess that balances out the honey roasted peanuts.
Soy sauce: For that perfect umami flavor that's ust irresistible.
Sugar: Sugar helps balance the saltiness of the soy sauce and sourness of the vinegar.
Toasted sesame: For a bold nutty flavor.
What You Need For The Honey Roasted Peanuts:
You might be feeling lazy and want to skip out on the honey roasted peanut, but we promise this one last extra step is so worth it. The honey roasted peanuts add the perfect amount of sweet & salty crunch and pairs perfect with the sesame dressing.
What you'll need:
Peanuts: Make sure that your peanuts are raw and blanch them if they aren't already
Butter: You can use unsalted or salted, if you use salted you can ust use a little bit less salt
Chili powder: For that spicy kick!
Sugar: To add that signature sweetness!
What To Serve With Asian Cucumber Salad:
This salad is delicious on it's own as an appetizer but we have to say, it is the perfect accompaniment to any spicy dish. The cucumbers help cool the mouth down, and it doesn't fill you up too quickly. Here are some of our favorite dishes to serve this with:
Asian Cucumber Salad
A cool, crisp and delicious summer salad!
6 Persian cucumbers
1 garlic clove, crushed
1/4 cup rice vinegar
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp sriracha sauce
1 tbsp sugar
1-2 tbsp toasted sesame
1 cup peanuts, raw
1 tbsp butter
1 tbsp honey
1/4 tsp chili powder
1 tbsp sugar
For The Honey Roasted Peanuts
1/2 tsp salt
Preheat the oven to 350 °F
In a cast iron skillet, melt butter and honey together in a small saucepan on medium heat.
Add in peanuts, chili, salt and sugar and stir to combine.
Spread out in a single layer.
Place in the oven for 15-20 minutes or until golden brown.
Keep mixing the peanuts every few minutes as they cool to stop them from sticking together.
Mix together the rice vinegar, soy sauce, sesame oil, sriracha sauce and sugar.
Slice the cucumbers thinly and place them in a bowl and add crushed garlic, sesame and chopped honey roasted peanuts. Mix to combine and serve.
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