Peanut & Chili Oil Cucumber Salad
By Pick Up Limes · Pickup LimesPublic
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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.
- Prep
- 15 min
- Total
- 15 min
- Servings
- 2
Recipe source
This recipe was taken from Peanut & Chili Oil Cucumber Salad · by Pick Up Limes. If you enjoy it, please consider supporting the creator at the source.
Ingredients
For 2 people
- 3 tbspnatural peanut butter
- 1 tbspreduced-sodium soy sauce
- ½lime
- 1 tspagave syrup
- 0.75 tspgarlic powder
- 1 tbspwater
- 9mini cucumber
- 0.25 cupfresh cilantro
- 0.25 cupunsalted roasted peanuts
- 1 tbsptoasted sesame seeds
- 1 tbspchili crisp
Steps
- 1
In a small bowl, mix together all the dressing ingredients until smooth*.
- 2
In a large bowl, combine the cucumber, cilantro, peanuts, and sesame seeds (if using). Add the dressing and toss to coat. Let sit for at least 10 minutes for the flavours to infuse and for the cucumber to soften slightly.
- 3
Plate, drizzle over the chili crisp, and garnish with more cilantro, peanuts, and sesame seeds, if desired. Enjoy!
Per portion
- Calories
- ~156.7 kcal
- Protein
- ~15.1 g
- Fat
- ~21.6 g
- Carbs
- ~45.3 g
- Fiber
- ~3.5 g
- Sodium
- ~329.1 mg
One ingredient still needs a USDA food link. garlic powder is linked but not in a weighable unit yet. Any figures below include only weighable linked amounts. Shown for one portion of a 2-portion recipe.
Nutrition needs links
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- Milk
- Peanuts
- Soy
- Sesame
Partial · 10/11 ingredients linked
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