Sweet and spicy, with flavors of toasted sesame and fresh peanuts, this easy Asian Cucumber Salad is flavorful and light, a delicious and unique side dish.
As #FarmersMarketWeek 2019 draws to a close, I wanted to thank Ellen from Family Around the Table and Christie of A Kitchen Hoor’s Adventures for hosting this week. This is one of the events I love each year because it highlights all of summer’s most delicious fresh produce. Thank you ladies!
My last recipe of the week was created because I’ve had cucumbers coming out my ears this summer. It was a good harvest this year, and I’ve been getting 4-8 cucumbers a week. That’s a lot when my house aren’t huge cucumber eaters. I’ve made 3 batches of pickles this summer, ate a whole bunch for snack, snuck them into dinner with Slow Cooker Pork Bahn Mi Bowls, gave some to neighbors and friends, and even got my kids to start nibbling on them. But I still have more than we can get through.
Enter this Asian Cucumber Salad. I saw it on Instagram and immediately knew I had to make it. It takes only 5 minutes to put together and then chills in the fridge (for at least an hour) until ready to serve. Let me tell you – this salad is SO GOOD! Not going to lie, I’m not much of a salad eater, but this one – hugely flavorful. A little sweet thanks to a good dose of sugar and rice wine vinegar, and a little spicy, thanks to red pepper flakes. But the prevailing flavors are sesame and peanut. I could have eaten the whole bowl on my own.
I adjusted the proportions of the original recipe, from The Modern Proper because there was just way too much dressing – not sure if it was because I used less cucumbers or what, but the below recipe will give you correct quantities. Note: You’ll want about 3 cups of sliced cucumbers, so depending on the size of your cucumbers, the quantity may vary. I also clarified the directions quite a bit, ensuring that all critical steps are included in the recipe card you’ll find below.
Asian Cucumber Salad
Sweet and spicy, with flavors of toasted sesame and fresh peanuts, this easy Asian Cucumber Salad is flavorful and light, a delicious and unique side dish.
Ingredients
Ingredients for the Dressing
- 1/4 c. rice wine vinegar
- 2 Tbs granulated sugar
- 1 Tbs. toasted sesame oil
- 1 pinch kosher salt
- 1/2 tsp. red pepper flakes
Ingredients for the Salad
- 2 cucumbers* (see notes)
- 1/4 c. coarsely chopped peanuts
Instructions
Make the Dressing:
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Combine all ingredients in a small bowl and whisk slight to combine. Allow to sit for a few minutes while you prep the salad, to allow the flavors to meld, whisking as needed.
Make the Salad:
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Wash cucumbers. Slice off ends and then peel. Cut in half lengthwise and scoop out seeds with a small spoon. Cut into 1/4-1/2 inch thick crescents.
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Place cucumbers in a bowl and toss with dressing. Refrigerate for an hour.
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Toss again, and top with crushed peanuts just before serving.
Recipe Notes
* You need 3 cups of cucumbers, sliced according to the directions. This is probably 1 1/2 large cucumbers. If your cucumbers are short and stubby (like mine), that's about 3 cucumbers.
This recipe makes 6-1/2 cup servings.
This recipe was adapted from The Modern Proper.
Thanks again to Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!
Friday Farmer’s Market Week Recipes
- Arrabiata with Zucchini Noodles by Jolene’s Recipe Journal
- Asian Cucumber Salad by Books n’ Cooks (above)
- Banana Cream Pie by Daily Dish Recipes
- Black Forest Brownies by The Redhead Baker
- Blueberry Margarita by Family Around the Table
- Fun Orange Freakshake by The Freshman Cook
- Honey-Roasted Garlic Ice Cream by The Spiffy Cookie
- Israeli Veggie Skewers by A Day in the Life on the Farm
- Mom’s Southern Squash Casserole by Intelligent Domestications
- Poppy Seed Dijon Slaw by Palatable Pastime
- Sweet Corn Ice Cream by Savory Moments