- 1 teaspoon vegetable oil
- 4 cloves garlic, minced
- 3 tablespoons white vinegar
- 1 teaspoon white sugar, or to taste
- 1 tablespoon Asian-style chili-garlic sauce
- 1 tablespoon fish sauce
- 1 teaspoon ground coriander
- 1/2 teaspoon red pepper flakes (optional)
- 2 cucumbers - halved lengthwise, seeds scraped out with a spoon, and thinly sliced
- 1/2 cup chopped peanuts
- 2 green onions, chopped
- Heat vegetable oil in a small skillet over medium heat; cook and stir garlic until softened and lightly browned, about 5 minutes. Set garlic aside to cool.
- Whisk vinegar and sugar in a salad bowl until sugar has dissolved; add chili-garlic sauce, fish sauce, coriander, cooked garlic, and red pepper flakes until thoroughly combined. Stir in cucumbers, peanuts, and green onions to coat with dressing. Refrigerate at least 1 hour to overnight.
05/01/2018
recipepes.com
Asian Cucumber and Peanut Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
