Description
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.
Ingredients
- 1 teaspoon vegetable oil
- 4 cloves garlic, minced
- 3 tablespoons white vinegar
- 1 teaspoon white sugar, or to taste
- 1 tablespoon Asian-style chili-garlic sauce
- 1 tablespoon fish sauce
- 1 teaspoon ground coriander
- ½ teaspoon red pepper flakes (Optional)
- 2 cucumbers – halved lengthwise, seeds scraped out with a spoon, and thinly sliced
- ½ cup chopped peanuts
- 2 green onions, chopped
Instructions
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 1 hr 20 mins
Servings: 4