Nadine Horn, Jörg Mayer

Vietnamese Cucumber Salad With Cilantro & Roasted Peanuts

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
Vegan Everything: 100 Easy Recipes for Any Craving... From Bagels to Burgers, Tacos to Ramen
Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

  • About

This fresh and spicy summer salad topped with crunchy roasted peanuts is perfect for your next vegan barbecue or as a side dish to your favorite Asian stir-fry.

Ingredients

  • 1 medium cucumber
  • 1 tablespoon unsalted raw peanuts
  • 1 teaspoon

Method

  1. Slice the cucumber in half lengthwise. Remove the seeds with a spoon. Cut the cucumber into half-moons ½ inch (13 mm) thick and arrange on a serving plate.
  2. Toast the peanuts and sesame seeds in a dry pan over medium-high heat for 4 minutes, stirring constantly, until golden brown. Set aside to cool.
  3. Thinly slice the scallions, chile, and garlic. Distr