Asian Cucumber Salad

• servings: 4 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

6 Persian or Japanese cucumbers* (often labeled "mini cucumbers")

½ cup honey-roasted peanuts (chopped)

½ cup rice vinegar

1 teaspoon sesame oil

1 teaspoon reduced-sodium soy sauce (or gluten-free tamari)

2 teaspoons minced garlic

1 teaspoon sugar

Crushed red pepper flakes (for serving)

Diced avocado (optional - have been adding more often lately)

Directions

Slice

Using a sharp knife or mandoline, slice the cucumbers into 1/4-inch pieces, transfer to a bowl.

Add the peanuts.

Whisk

In a small bowl, whisk together the vinegar, sesame oil, soy sauce, garlic, and sugar.

Toss

Add the dressing to the cucumber slices and peanuts and toss to combine. Add a sprinkling of crushed red pepper flakes to taste and serve.

Nutrition

• Serving Size: 1 (of 4)
• Calories: 140 kcal
• Total Fat: 10 g
• Saturated Fat: 2 g
• Total Carbohydrate: 8 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 6 g