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Cucumber Peanut Butter Salad

Cucumber Peanut Butter Salad: A Crunchy Asian Delight

Enjoy a refreshing Cucumber Peanut Butter Salad, a vibrant dish bursting with flavor that's perfect for vegan diets.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large Cucumber Freshness and crunch; substitute zucchini, carrots, or bell peppers for variety.
  • 1 handful Fresh Parsley Adds brightness and flavor; cilantro can work.
  • 1 Fresh Chilies Adjust quantity for desired heat; red bell pepper for sweetness.
  • 2 tablespoons Sesame Seeds For garnishing and texture; substitute sunflower seeds or omit.
For the Dressing
  • 1/2 cup Peanut Butter Smooth unsweetened is best.
  • 3 tablespoons Soy Sauce Use gluten-free soy sauce or tamari for gluten-free.
  • 1 tablespoon Sesame Oil Can replace with water or extra rice vinegar.
  • 2 tablespoons Maple Syrup Honey can be used for non-vegan.
  • 2 tablespoons Rice Vinegar Lemon or lime juice can serve as alternatives.
  • 1 clove Garlic Minced for best flavor.

Equipment

  • mixing bowl
  • whisk
  • Knife
  • cutting board

Method
 

Preparation Steps
  1. Wash two large cucumbers under cold water and slice them into thin strips or rounds. Place in a large mixing bowl.
  2. Chop fresh parsley and slice fresh chilies. Sprinkle over the cucumbers and add toasted sesame seeds. Mix gently to combine.
  3. In a separate bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, and minced garlic until smooth and glossy.
  4. Pour the dressing over the cucumber mixture and toss gently for about 30 seconds until well coated.
  5. Transfer to a serving platter, garnish with sesame seeds and parsley, and serve immediately.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 15gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 300IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

For optimal crunch, dress the salad just before serving. Store leftover salad in an airtight container for 1-2 days.

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