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Asian Cucumber Salad

Preparation: 10 minutes.
Cook time: 4 minutes.
Servings: 3 servings


5-6 mini cucumbers, sliced

3 tbsp or 45 ml of peanuts

1 fresh Thai chili pepper, finely chopped

1/4 cup or 60 ml of rice vinegar

1 tbsp or 15 ml of honey

1 tbsp or 15 ml of soy sauce

1 tsp or 5 ml of sesame oil

1 garlic clove, finely chopped

A few cilantro leaves


  1. In a skillet over medium heat, roast the peanuts for 3-4 minutes. Remove from the pan and chop. Reserve.
  2. In a bowl, combine the rice vinegar, honey, soy sauce, sesame oil and garlic.
  3. In a bowl, combine the cucumbers, sauce, peanuts and chili peppers.
  4. Serve the salad. Garnish with a few cilantro leaves.

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