This salad is perfect for those lingering hot days that pop up during the fall. Its a little tangy and a lot of refreshing! One bite and you’ll want to eat it all!
Serves 2 (large portions), 4 (small portions)
Cold Asian Cucmber Salad
- 2 cucumbers, spiraled
- 1 cup carrots, shredded
- 2 stalks celery, chopped
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped
- 1 cup peanuts
- 1/2 cup rice wine vinegar
- 1 tbsp low sodium soy sauce
Spiral or Thinly Slice
I used my trusty spiraler to spiral up two whole cucumbers. If you don’t have a spiraler you can just chop the cucumbers into super thin slices. When done, gently squeeze the thin strands of cucumber to wring out some of its excess water. Add to a large bowl.
Chop & Mix
Chop the bell peppers and green onions and add to the bowl with the cucumber. Toss in the shredded carrots and peanuts.
Mix together 1/2 cup rice wine vinegar and 1 tbsp of low sodium soy sauce and pour over the salad. You can eat this right away or refrigerate a few hours to really marinate the salad. Enjoy!