Asian Cucumber Salad
Asian cucumber salad is so addicting! The flavors are so fresh and savory-sweet with a satisfying crunch from the cocktail cucumbers and salty peanuts. I serve Asian Cucumber salad with burgers, ramen, rice, and all my favorite Korean dishes, but mostly, I eat them as a snack right out of the bowl.
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Servings: 4
Ingredients
- 1 ½ pounds cocktail or English cucumbers
- 2 teaspoon salt
- 2-3 scallions, sliced
- 1 teaspoon chopped fresh garlic
- ½ teaspoon minced ginger
- ¼ cup rice vinegar
- 1 tablespoon Nikky's Black soy sauce
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 1 teaspoons Nikky's Crispy Thai Basil Chili or Chili Paste
- ¼ Cup salted peanuts, coarse chopped
Instructions
- Wash and pat dry cucumbers. Score the cucumbers with a fork to create grooves for the sauce to penetrate
- Slice cucumber into ½ inch chunks. Place in a bowl and toss with salt to release water. Let rest for a few minutes. Drain the cucumbers but do not rinse. Return to the original bowl and add the remaining ingredients. Mix to combine
- Taste to adjust the salt and heat of the chili. Add more to taste. Refrigerate for up to 3 days. ENJOY!