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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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad
Cuisine Asian-Inspired
Calories 250 kcal

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.

Nutrition

Calories: 250kcal
Keyword creamy cucumber salad
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