Asian Cucumber Ribbon Salad
Asian Cucumber Ribbon Salad
Ingredients
For the Salad
- 3 small cucumbers, or 4
- 2 carrots
- 1/4 onion, sliced
- 1 avocado, diced
- 2 tablespoons peanuts, roughly chopped, or 3 tablespoons
- 2 tablespoons cilantro, chopped
- 1/2 cup cooked chicken, chopped (optional)
For the Asian Dressing
- 1/2 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 2 tablespoons chili crisp
- 1 clove garlic, minced
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon black pepper, freshly ground, as needed
Instructions
- 1
In a small bowl, combine the rice vinegar, soy sauce, honey, sesame oil, sesame seeds, chili crisp, minced garlic, salt, and black pepper. Whisk thoroughly until well combined. Set the dressing aside.
⏱️ 3 min
- 2
Using a vegetable peeler, carefully create long, thin ribbons from the cucumbers. Repeat with the carrots.
⏱️ 5 min
- 3
In a large mixing bowl, combine the cucumber ribbons, carrot ribbons, and sliced onion.
⏱️ 2 min
- 4
Add the diced avocado, chopped cilantro, and roughly chopped peanuts to the bowl with the vegetables.
⏱️ 3 min
- 5
If using, add the chopped cooked chicken (or tofu/shrimp) to the salad.
⏱️ 1 min
- 6
Drizzle the prepared Asian dressing over the salad. Start with about half of the dressing and add more as needed, to your taste.
⏱️ 1 min
- 7
Gently toss the salad to ensure all ingredients are evenly coated with the dressing. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Asian Cucumber Ribbon Salad
For the Salad
- 3 small cucumbers, or 4
- 2 carrots
- 1/4 onion, sliced
- 1 avocado, diced
- 2 tablespoons peanuts, roughly chopped, or 3 tablespoons
- 2 tablespoons cilantro, chopped
- 1/2 cup cooked chicken, chopped (optional)
For the Asian Dressing
- 1/2 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 2 tablespoons chili crisp
- 1 clove garlic, minced
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon black pepper, freshly ground, as needed
Instructions
- 1
In a small bowl, combine the rice vinegar, soy sauce, honey, sesame oil, sesame seeds, chili crisp, minced garlic, salt, and black pepper. Whisk thoroughly until well combined. Set the dressing aside.
⏱️ 3 min - 2
Using a vegetable peeler, carefully create long, thin ribbons from the cucumbers. Repeat with the carrots.
⏱️ 5 min - 3
In a large mixing bowl, combine the cucumber ribbons, carrot ribbons, and sliced onion.
⏱️ 2 min - 4
Add the diced avocado, chopped cilantro, and roughly chopped peanuts to the bowl with the vegetables.
⏱️ 3 min - 5
If using, add the chopped cooked chicken (or tofu/shrimp) to the salad.
⏱️ 1 min - 6
Drizzle the prepared Asian dressing over the salad. Start with about half of the dressing and add more as needed, to your taste.
⏱️ 1 min - 7
Gently toss the salad to ensure all ingredients are evenly coated with the dressing. Serve immediately and enjoy!
⏱️ 2 min