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!
- 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
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.
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.
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.
Serving: 3g | Calories: 98kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 536mg | Fiber: 2g | Sugar: 7g