Name: Chili Crunch Cucumber Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
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)

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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.

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

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)

Chili Crunch Cucumber Salad

食材

步驟

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