Fozzie's Cucumber Salad - Easy Recipes

I serve this Asian Cucumber Salad when I've got something really spicy for the main course -- the cool cucumber tames the fire and doesn't fill you up -- so you can keep going back for more hot stuff!

• CourseSide : Dish
• CuisineAsian :Inspired
• Prep Time :10 minutes
• Total Time :10 minutes
• Servings : 4
• Calories :221kcal

Ingredients

• 1 hothouse cucumber
• 1 teaspoon kosher salt
• 2 tablespoons grated carrot
• 1/2 red chile pepper minced
• 1 tablespoons red onion finely diced
• 1/4 cup peanuts roughly chopped
• 2 tablespoons cilantro chopped

ASIAN DRESSING:

• 1 teaspoon grated ginger
• 1 clove garlic minced
• 1 1/2 teaspoons wasabi paste or powder
• 1 teaspoon sugar
• 1 1/2 teaspoons sesame oil
• 1 tablespoon rice wine vinegar
• 1 tablespoon mirin
• 1/4 teaspoon salt
• 1/4 cup canola oil

Instructions

FOR THE ASIAN DRESSING:

In a small bowl combine the grated ginger, garlic, wasabi paste, sugar, sesame oil, rice wine vinegar, mirin, salt and canola oil. Whisk to combine.

FOR THE CUCUMBER SALAD:

1. Trim the ends of the cucumber and slice crosswise into very thin rounds. Transfer the cucumber to a sheet pan lined with paper towels and sprinkle with the salt.
2. Set aside for 20-30 minutes. The salt will draw out some of the moisture from the cucumber.
3. Blot the cucumber dry with paper towels and transfer to a bowl.
4. Add the carrot, chile pepper and red onion. Drizzle the dressing over the cucumber and toss to coat. Sprinkle with chopped peanuts and cilantro.
5. The cucumber will continue to give up liquid, so use a slotted spoon to serve the salad.

Notes

I like this salad as a cooling side dish for a spicy asian dish like Kung Pao or Sichuan.
Nutrition
Calories: 221kcal | Carbohydrates: 9g | Protein: 3g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 769mg | Potassium: 241mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1400IU | Vitamin C: 12mg | Calcium: 30mg | Iron: 1mg