Vietnamese Cucumber Salad with Cilantro & Roasted Peanuts

 
  • Cooking and Prep: 15 m
  • Serves: 4
  • Contains:

This fresh and spicy summer salad topped with crunchy roasted peanuts is perfect for your next vegan barbecue or as a side dish to your favorite Asian stir-fry.

Ingredients (10)

Main ingredients

Start Cooking

Prepare the Salad

  1. Slice the cucumber in half lengthwise. Remove the seeds with a spoon. Cut the cucumber into half-moons 1/2 inch (13 millimiter) thick and arrange on a serving plate.

  2. Toast the peanuts and sesame seeds in a dry pan over medium-high heat for four minutes, stirring constantly, until golden brown. Set aside to cool.

  3. Thinly slice the scallions, chile, and garlic. Distribute them evenly over the cucumber.

  4. For the dressing, whisk together the vinegar and agave syrup. Pour over the salad and toss to coat.

  5. Top with the mint and cilantro and the toasted seeds and nuts.

Tip:

We love mixing up this salad with fresh radishes and cherry tomatoes, as well as using fresh lime juice instead of rice vinegar.

Credits

Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019. Translation © Luisa Weiss, 2019. Reprinted by permission of the publisher. The Experiment. Available wherever books are sold. theexperimentpublishing.com



 
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