For a light, refreshing, and flavor-packed side dish, try this Garlic Soy Cucumber Salad. The crisp cucumbers, vibrant carrots, and tangy red onions are coated in a savory garlic soy dressing and topped with crunchy roasted peanuts. It’s quick to prepare and perfect for summer barbecues, potlucks, or a healthy accompaniment to any meal.
Ingredients
- 2 large cucumbers, thinly sliced
- 1 red onion, thinly sliced
- 2 cups matchstick carrots
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1/3 cup rice wine vinegar
- 1/4 cup water
- 1/2 teaspoon black pepper
- 1/4 cup chopped roasted peanuts
Instructions
- Prepare the Vegetables : Thinly slice the cucumbers and red onion, and place them in a large bowl. Add the matchstick carrots to the bowl.
- Make the Dressing : In a small mixing bowl, whisk together the minced garlic, soy sauce, rice wine vinegar, water, and black pepper.
- Combine and Toss : Pour the garlic soy dressing over the vegetables in the large bowl. Toss gently to coat everything evenly.
- Chill the Salad : Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Stir occasionally to ensure even marination.
- Garnish and Serve : Before serving, sprinkle the chopped roasted peanuts over the salad for added crunch. Serve cold as a side dish or light appetizer.
Conclusion
This Garlic Soy Cucumber Salad is a delightful blend of crisp, tangy, and savory flavors. The refreshing vegetables pair perfectly with the umami dressing, and the roasted peanuts add an irresistible crunch. It’s an easy, versatile dish that’s great for any occasion, from casual meals to festive gatherings.
Garlic Soy Cucumber Salad: A Fresh and Tangy Side Dish
A crisp cucumber salad tossed in a tangy garlic soydressing, topped with roasted peanuts for crunch and flavor.
Ingredients
- 2 large cucumbers thinly sliced
- 1 red onion thinly sliced
- 2 cups matchstick carrots
- 2 cloves garlic minced
- 3 tablespoons soy sauce
- 1/3 cup rice wine vinegar
- 1/4 cup water
- 1/2 teaspoon black pepper
- 1/4 cup chopped roasted peanuts
Instructions
- Prepare the Vegetables : Thinly slice the cucumbers and red onion, and place them in a large bowl. Add the matchstick carrots to the bowl.
- Make the Dressing : In a small mixing bowl, whisk together the minced garlic, soy sauce, rice wine vinegar, water, and black pepper.
- Combine and Toss : Pour the garlic soy dressing over the vegetables in the large bowl. Toss gently to coat everything evenly.
- Chill the Salad : Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Stir occasionally to ensure even marination.
- Garnish and Serve : Before serving, sprinkle the chopped roasted peanuts over the salad for added crunch. Serve cold as a side dish or light appetizer.