This salad is inspired by the classic Pai Huang Gua, it brings together crunchy cucumbers, roasted peanuts, and spicy chili oil. It's a lively and texturally pleasing salad, perfect as a zingy appetizer or a flavourful side dish.
346 kcal
/serving
25 min
Serves
2
Easy
Asian
Vegetarian
Gluten Free
Vegan
Ingredients
- 9 mini cucumber
- 1/4 cup fresh cilantro
- 1/4 cup unsalted roasted peanuts
- 1 Tbsp toasted sesame seeds
- 3 Tbsp peanut butter
- 1 Tbsp reduced-sodium soy sauce
- 1/2 lime
- agave syrup
- 3/4 tsp garlic powder
- 1 Tbsp water
- 1 Tbsp chili crisp
Preparation
Not specified
Cooking
- Prep the cucumber, cilantro, and peanuts.
- Transfer to a bowl along with the sesame seeds.
- Add all of the dressing ingredients to a small bowl and mix.
- Pour the dressing over the salad and toss*.
- Let sit for at least 10 minutes for the flavours to infuse and for the cucumber to soften slightly .
- Taste test and adjust the seasoning as desired.
- Plate, drizzle over the chili oil, and garnish with more cilantro, peanuts, and sesame seeds if desired.
- Enjoy!.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
346
Calories
14.3g
Protein
12% DV
26.9g
Carbs
9% DV
24.0g
Fat
31% DV
6.0g
Fiber
16% DV
9.8g
Sugars
280mg
Sodium
19% DV
| Diet Type | Low Sodium |
| Health Labels | Vegetarian Pescatarian Dairy Free Egg Free Milk Free Tree Nut Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Lupine Free Mollusk Free Alcohol Free Kosher |
| Allergen Info | Wheat |
* Daily Values based on a 2,000 calorie diet.
Copy to your calorie tracker:
Recipe Details
