Asian Cucumber Salad
Asian cucumber salad with crunchy cucumbers, onions, sweet red peppers and a flavorful dressing! This vegan and gluten free salad is a wonderful side dish to any Asian meal. With just a few simple ingredients, this salad is ready in 15 minutes, perfect quick and easy for weeknights!
Servings: 3
Calories: 98kcal
Ingredients
- 2.5 cups peeled and sliced cucumbers from 3 small cucumbers
- 1/2 cup sliced onions
- 1/2 cup very finely chopped seeded red bell peppers
- 3 tablespoons roasted and crushed peanuts
For the dressing
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons brown sugar
- 1 tablespoon tamari or soy sauce I have used tamari
- 2 tablespoons toasted sesame seeds
- 3 tablespoons very finely chopped cilantro leaves
Instructions
- Rinse, peel if desired and slice the cucumber with 1/4 inch thickness. Thinly slice the onions, remove seeds from red bell pepper and chop it very finely.
- Place the chopped vegetables in a bowl.
- In a small bowl place the dressing ingredients- toasted sesame oil, tamari or soy sauce, brown sugar, vinegar, coriander leaf, sesame seeds, freshly cracked black peppercorns and salt.
- Mix well with a spoon.
- Add the dressing to the prepared vegetables.
- Toss well. Add crushed peanuts and mix.
- Serve immediately or cover well and refrigerate until serving.
Notes
How Long Can You Store This Salad?
This cucumber salad Asian keeps well for a week as we are using vinegar. However the cucumbers and other vegetables do turn soggy after a day or two.
My suggestion is to use this up in two days.
Serving Suggestions
This is a super flavorful, crunchy and delicious salad that will perk up the taste of any meal.
You can serve this salad as a side dish in Asian fare consisting of fried rice, noodles etc.
You can also serve this along with snacks like potstickers, bao buns etc.
Nutrition
Serving: 3g | Sodium: 536mg | Sugar: 7g | Fiber: 2g | Calories: 98kcal | Saturated Fat: 1g | Fat: 6g | Protein: 3g | Carbohydrates: 15g