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Asian Cucumber and Peanut Salad

tammyn316

"A fresh cucumber salad with a real kick! My mom adds rice noodles making it a great lunch or dinner add-on. I prefer it as it is."
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Ingredients

1 h 20 m servings 155 cals
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 438 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Heat vegetable oil in a small skillet over medium heat; cook and stir garlic until softened and lightly browned, about 5 minutes. Set garlic aside to cool.
  2. Whisk vinegar and sugar in a salad bowl until sugar has dissolved; add chili-garlic sauce, fish sauce, coriander, cooked garlic, and red pepper flakes until thoroughly combined. Stir in cucumbers, peanuts, and green onions to coat with dressing. Refrigerate at least 1 hour to overnight.

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Reviews

Read all reviews 18
  1. 18 Ratings

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Most helpful positive review

Since most recipes tell you to saute garlic for about 30 seconds, I cut back on the time for fear that 5 minutes would turn the garlic bitter. No doubt about it, this salad does have a kick. I...

Most helpful critical review

These were okay. It had a balance issue with it but didn't want to mess with it. I didn't have peanuts so that was the only ingredient missing and also altered the chili garlic.

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Since most recipes tell you to saute garlic for about 30 seconds, I cut back on the time for fear that 5 minutes would turn the garlic bitter. No doubt about it, this salad does have a kick. I...

Tasty and spicy. I mostly followed the recipe except used 1/2 tablespoon of fresh coriander and a teaspoon of organic peanut butter (made from just peanuts) in the dressing instead of chopped pe...

I added red onion, chicken, and cooked chow mein noodles. It's so good. The only problem was I didn't have enough for leftovers. I'm going to double it next time so I can enjoy it for lunch the ...

Absolutely LOVE this salad! I used a combination of peanuts and about a tablespoon of peanut butter. I will make it again and again!

These were okay. It had a balance issue with it but didn't want to mess with it. I didn't have peanuts so that was the only ingredient missing and also altered the chili garlic.

I made it according to the recipe. The cucumbers were crisp and the Asian tang was a flavorful change from creamy dill cucumber salads. We had it with ribs and potato salad. My husband was no...

Absolutely loved this! Added peanuts very last minute. Served this with Chef John's spicy shrimp cakes. Will be making this again and again.

I added some pickled red onion and a drizzle of sesame oil. I love the influence of Asian flavors in this type of recipe.

I usually use another recipe on this site for a similar salad, but I didn't have all the ingredients, so I made this one instead. I wouldn't change a thing. It was delicious!