Crunchy Asian Cucumber Salad with Roasted Peanuts |

A simple crunchy cucumber salad tossed with salted peanuts and Thai chillies in a rice wine vinaigrette.

Dear Huggies:  Why does my baby not peacefully drift off into dreamland when placed in his crib the way the babies do in your ads?  Is it because he wears Pampers?  Because I will switch.  In a hurry!!

My cherubic baby, when placed in his crib, quickly turns into something far less angelic.  This has been made worse lately by the fact that he is rolling violently all over his crib, making it thump against the wall.

Sigh.  I am traumatized by the noise that was happening in the next room as I shot these photos.  I hope I can get over it and explain this delicious, refreshing salad to you.

Let me try.

Crunchy Asian Cucumber Salad with Roasted Peanuts |

It’s summer.  Am I allowed to say that yet?  I’ve waited so long for nice weather, and I don’t want to scare it away!  OK…I guess summer is in 20-something days.

But mentally, I’m in summer mode.  Which means that lately I’ve had picnics on the brain.

So I’ve been thinking of picnic worthy food…something simple, refreshing, and delicious.  Which led me to this salad!

 Crunchy Asian Cucumber Salad with Roasted Peanuts |

Really, is there anything as cool and refreshing as cucumber on a hot summer day?  Well, OK…maybe watermelons, and margaritas, and ice cream, and coca cola.  But I’m pretty sure cucumbers belong on that list, too!

These cucumbers are tossed with cilantro, shallots, Thai chiles, and salty roasted peanuts.  Then drizzled with a cool rice-wine vinaigrette with a hint of sesame oil. Cause I love sesame oil and will find an excuse to put it in {almost} anything!

The cool, crunchy cucumbers and peanuts are contrasted by the spicy Thai chiles.  Be careful with these things, they are dangerous!!  I recommend de-seeding them, because these guys can do some damage if you’re not careful {word from the wise, here}.

The mildly sweet and tangy vinaigrette with its wonderful hint of sesame oil goes so nicely with all the cucumbery-chile-goodness that is happening.

Crunchy Asian Cucumber Salad with Roasted Peanuts |

 This salad takes…oh…15 minutes to make.  No marinating.  No cooking of anything.  One bowl required.

So you can get out of the kitchen and spend your time on more important things.  Things of a summery nature.  It took so long to get here…we really need to enjoy every last minute of it!

Prep time
Total time
A fresh, crunchy cucumber & roasted peanut salad with a tangy rice-vinegar dressing.
Serves: 4
  • 4 tbsp rice vinegar {I used seasoned rice vinegar}
  • 2 tbsp granulated sugar
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp ginger, minced
  • ¼ tsp freshly ground pepper
  • salt, to taste
  • 1 long English cucumbers, sliced
  • ¼ cup loosely packed cilantro {chopped coarsely}
  • 1-2 Thai chiles, de-seeded and diced {to taste!}
  • 2 shallots, sliced into slivers
  • ¼ cup roasted salted peanuts, coarsely chopped
  1. In a large bowl, whisk together rice vinegar and sugar until smooth. Whisk in sesame oil, garlic, ginger, salt and pepper.
  2. Toss in salad ingredients, taste and season with salt as needed.
  3. Serve immediately.
If you cannot serve immediately, keep the cucumbers separate from other ingredients; they will release water and dilute the dressing.

Salad adapted from Food & Wine

Dressing adapted from AllRecipes

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