Sesame Peanut Cucumber Salad By Bob Vivant

I used Stevia instead of honey
1 fave
Nutrition per serving    (USDA % daily values)
CAL
121
FAT
22%
CHOL
0%
SOD
6%
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Ingredients for 3 servings

1 large cucumber, thinly sliced

1 large or a few small radishes, cut into matchsticks

1 fresh hot red chile pepper, diced (remove the seeds for a milder salad)

1 clove garlic, finely minced

1/2 tsp fresh ginger, grated or finely minced

1 lime, zest and juice

1 Tbsp rice vinegar

1/2 tsp fish sauce

2 tsps sesame oil

1 tsp honey

1 tsp black sesame seeds

2 Tbsps salted and roasted peanuts, roughly chopped

Fresh Thai basil, mint, or cilantro or a combination of them, chopped

Preparation

1.

Place the cucumber slices, radishes, and chile pepper in a large bowl, toss to mix. In a small bowl whisk together the garlic, ginger, lime zest and juice, rice vinegar, fish sauce, sesame oil, and honey. Drizzle the vinaigrette over the cucumbers and toss until thoroughly mixed. Refrigerate for 30 minutes to allow the flavors to deepen. Before serving add the sesame seeds, peanuts, and herbs and toss again.

View instructions at
Tracey Kessler