Chili Crunch Cucumber Salad

• servings: 6 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

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)

Directions

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.

Nutrition

• Calories: 162 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Sodium: 392 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 5 g