Ingredients
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon sesame oil
1 teaspoon red pepper flakes
1 tablespoon minced garlic
1 tablespoon sesame seeds
ΒΌ teaspoon salt (adjust to taste)
3 medium cucumbers, thinly sliced (English cucumbers preferred)
2–3 tablespoons chopped roasted peanuts
3 green onions, thinly sliced for garnish
Instructions
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In a small mixing bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, red pepper flakes, minced garlic, sesame seeds, and salt.
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Slice the cucumbers and place them in a large salad bowl.
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Pour the dressing over the cucumbers and toss gently to coat evenly.
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Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.
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Before serving, sprinkle chopped roasted peanuts over the salad.
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Garnish with sliced green onions and serve chilled.
Notes
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For a milder flavor, reduce the rice vinegar in the dressing.
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Add more chopped roasted peanuts or toasted sesame seeds for extra crunch.
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Substitute honey with maple syrup or agave nectar for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
- Diet: Gluten Free
