Crunchy Peanut Asian Cucumber Salad (15 minutes

• Vegan
• Gluten free

• Produce

  • 1/4 cup Cilantro, loosely packed
  • 1 clove Garlic
  • 1 tsp Ginger
  • 1 Long english cucumbers
  • 1/4 cup Peanuts, roasted salted
  • 2 Shallots
  • 1 Thai chiles

• Baking & Spices

  • 2 tbsp Granulated sugar
  • 1/4 tsp Pepper, freshly ground
  • 1 Salt

• Oils & Vinegars

  • 4 tbsp Rice vinegar
  • 1 tsp Sesame oil

Found on sweetpeasandsaffron.com

Description

Ingredients

• 4 tbsp rice vinegar {I used seasoned rice vinegar}
• 2 tbsp granulated sugar
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 tsp ginger, minced
• ¼ tsp freshly ground pepper
• salt, to taste
• 1 long English cucumbers, sliced
• ¼ cup loosely packed cilantro {chopped coarsely}
• 1-2 Thai chiles, de-seeded and diced {to taste!}
• 2 shallots, sliced into slivers
• ¼ cup roasted salted peanuts, coarsely chopped

Directions

• In a large bowl, whisk together rice vinegar and sugar until smooth. Whisk in sesame oil, garlic, ginger, salt and pepper.
• Toss in salad ingredients, taste and season with salt as needed.
• Serve immediately.