Chili Crunch Cucumber Salad

• porcje: 6 servings
• czas aktywny: 15 minutes
• całkowity czas: 15 minutes

Składniki

2 tablespoons soy sauce

2 tablespoons chili oil, (or to taste (Note 1)

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

1 tablespoon organic brown sugar

2 garlic cloves, (minced)

1 1/2 pounds cucumbers, (sliced (about 1/4 inch)

1/2 cup chopped scallions (about 5 scallions)

1/2 cup roasted and salted peanuts, (chopped)

Salt, (to taste)

Wskazówki

Stir the soy sauce, chili oil, rice vinegar, sesame oil, brown sugar, and garlic together in a small bowl. Stir until the brown sugar is completely dissolved.

Place the cucumbers, scallions, and peanuts into a large mixing bowl. Add the soy sauce mixture and stir everything to combine.

Season the salad with salt to taste. Adjust any seasonings to suit your preference.

Serve immediately or chill in a sealed container for up to three days, until ready to serve.

Wartości Odżywcze

• Kalorie: 162 kcal
• Tłuszcz Całkowity: 13 g
• Tłuszcz Nasycony: 2 g
• Tłuszcz Nienasycony: 11 g
• Sód: 392 mg
• Węglowodany Całkowite: 8 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 4 g
• Białko: 5 g