Ingredients
Scale
- 2 large English cucumbers (sliced about 1/3 inch thick)
- 1/2 teaspoon salt
- 1/2 cup chopped toasted peanuts
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons peanut butter
- 1 tablespoon honey
- 2 cloves garlic (minced)
- 1 teaspoon dried red chili flakes
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Slice the cucumbers about 1/3 inch thick and sprinkle with salt. Let drain in a colander for one hour.
- In a small mixing bowl, combine soy sauce, rice vinegar, peanut butter, honey, minced garlic, chili flakes, and black pepper. Whisk until smooth.
- After draining the cucumbers, return them to a bowl. Add toasted peanuts and sauce mixture; toss well to coat.
- Serve immediately for the freshest taste or refrigerate for up to 8 hours before serving.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg