Description
A refreshing and crunchy salad featuring cucumbers, bell peppers, and a flavorful peanut chili oil dressing.
Ingredients
- 1 large cucumber, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup roasted peanuts, roughly chopped
- 1 tablespoon fresh cilantro, chopped (optional)
- 1/4 cup peanut oil
- 2 tablespoons smooth peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili paste (adjust to taste)
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt to taste
Instructions
- In a small saucepan, combine the peanut oil, peanut butter, soy sauce, rice vinegar, chili paste, honey, garlic, and ginger. Heat over low heat, stirring until the peanut butter is melted and the mixture is well combined. Remove from heat and let cool slightly.
- In a large bowl, combine the sliced cucumber, red bell pepper, and red onion. Pour the peanut chili oil over the vegetables and toss to coat evenly.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Just before serving, sprinkle the chopped peanuts and cilantro (if using) over the salad. Toss gently and serve chilled or at room temperature.
Notes
- For added crunch, consider incorporating shredded carrots or snap peas into the salad.
- If you prefer a spicier kick, increase the amount of chili paste or add sliced fresh chili peppers.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing and Heating
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg