Asian Cucumber Salad

This simple salad is an excellent side dish to cold noodles on a hot summer day. It was inspired by a childhood snack my grandfather would make for us after school… a perfectly ripe tomato, sliced and sprinkled with seasoned rice vinegar. Adding cucumber makes for a more substantial salad, and fresh cilantro and peanuts provide flavor and crunch.

Asian Cucumber Salad

Prep Time 10 minutes
This simple salad is an excellent side dish to cold noodles on a hot summer day. It was inspired by a childhood snack my grandfather would make for us after school… a perfectly ripe tomato, sliced and sprinkled with seasoned rice vinegar. Adding cucumber makes for a more substantial salad, and fresh cilantro and peanuts provide flavor and crunch.
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Course Salad
Servings 4

Ingredients
 

  • 1 large English cucumber, about 1 pound
  • 1 cup cherry tomatoes, large ones halved
  • ¼ cup seasoned rice wine vinegar
  • 1 tsp sugar
  • ¾ teaspoon kosher salt
  • ¼ cup loosely packed cilantro, roughly chopped
  • 2 tablespoons roasted and salted peanuts

Instructions
 

  • Cut the cucumber in half lengthwise, then cut across on a bias into ¼ -inch half moons. Place in a serving bowl with the tomatoes.
  • Pour the rice wine vinegar, sugar, and salt into the bowl and stir gently. Let the vegetables sit for 5 minutes, then sprinkle with the cilantro. Serve right away, or refrigerate for a few hours. Top with peanuts just before serving.
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