Cucumber Salad with Soy, Ginger, and Toasted Peanuts

Cucumber Salad with Soy, Ginger, and Toasted Peanuts 

  • 2 large thin-skinned cucumbers (about 2 lbs), thinly sliced (optional to scoop out seeds before slicing)

  • Salt

  • 3 Tbs. rice vinegar

  • 2 Tbs. soy sauce

  • 1 tsp honey

  • 1 small garlic clove, minced,

  • 1 tsp. minced fresh ginger

  • 2 Tbs. dark sesame oil

  • 1/4 cup toasted peanuts, roughly chopped

  • Garnish with fresh herbs such as mint and basil

Thinly slice the cucumbers. In a large bowl gently toss with two large pinches of salt and let them sit for 15 minutes - the salt will help draw out some of the water from the cucumbers. Rinse the cucumbers really well (I rinsed my twice) removing the salt from the cucumbers. Lay on a kitchen towel to dry slightly and also pat dry with a clean cloth.

While the cucumbers are drying mix together the rice vinegar, soy sauce, honey, garlic, ginger, and sesame oil.

Place the cucumbers in a serving bowl and drizzle the rice vinegar mixture over the cucumbers. Top with peanuts and lots of fresh soft herbs

Serve immediately.

**This dish doesn’t last very long since cucumbers are so delicate so it is best eaten within a couple hours

Amanda FredericksonComment