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Asian Cucumber and Peanut Salad

Rated as 4.5 out of 5 Stars

"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

Directions

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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.

Nutrition Facts


Per Serving: 155 calories; 10.5 g fat; 12.5 g carbohydrates; 5.8 g protein; 0 mg cholesterol; 438 mg sodium. Full nutrition

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Reviews

Read all reviews 18
  1. 18 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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!