Dressed in a peanut vinaigrette, this easy Asian cucumber salad is a fresh mix of cucumbers, carrots, peanuts, cilantro and scallions.
- For salad
- 1 pound English cucumbers, trimmed and thinly sliced into rounds
- 1/2 cup shredded carrots
- 1 scallion, thinly sliced
- 1/4 cup chopped salted roasted peanuts
- 2 tablespoons chopped cilantro plus more for serving
- For vinaigrette
- 1 tablespoon natural peanut butter
- 1 teaspoon minced ginger
- 1 garlic clove, minced
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon maple syrup
- Pinch of red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
In a large bowl, combine the cucumbers, carrots, scallions, peanuts and cilantro.
For the vinaigrette, whisk together the peanut butter, ginger, garlic, lime juice, olive oil, soy sauce, rice vinegar, maple syrup, red pepper flakes, salt and pepper in a small bowl.
Drizzle the vinaigrette into the cucumber salad, tossing to coat and sprinkling with additional cilantro before serving.
Serves 4 as a side salad.
Store leftovers in the refrigerator in an airtight container up to 3 days. If you are planning to save the salad, wait to toss it in the dressing. Keep the salad and dressing in separate containers.
Keywords: asian cucumber salad, cucumber salad, cucumber carrot salad
Yum! This recipe is amazing. I omitted ginger because I’m out of it. I added chili hot sauce at the end. It’s perfect.