Asian Cucumber Salad Recipe

This salad has crisp cucumbers, crunchy peanuts, and mild tamari dressing. It’s the perfect addition to any Asian-inspired menu.

| July/August 2020

Asian-cucumber-salad-plated
Photo by Andrea Chesman

Yields 4 servings.

Ingredients

  • 3 tablespoons rice wine vinegar
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce or tamari
  • 1 teaspoon sugar
  • 1 teaspoon minced fresh or pickled ginger
  • 1 clove garlic, minced
  • 3 tablespoons Asian sesame oil
  • 8 cups halved, seeded, and sliced cucumbers (about ¼ inch thick)
  • 1/2 cup roasted salted peanuts or salted roasted cashews, coarsely chopped
  • 3 scallions, thinly sliced
  • 1/4 cup chopped fresh cilantro, optional

Directions 

In a salad bowl, whisk together the vinegar, mirin, soy sauce, sugar, ginger, and garlic. Whisk in the oil. Add the cucumbers, peanuts, scallions, and cilantro to the bowl, and gently toss. Serve immediately.

Check out more cucumber salad recipes here




Andrea Chesman has written more than 20 cookbooks. She gives cooking demonstrations at events across the United States.



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