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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.

Using a vegetable peeler, carefully create long, thin ribbons from the cucumbers. Repeat with the carrots.

In a large mixing bowl, combine the cucumber ribbons, carrot ribbons, and sliced onion.

Add the diced avocado, chopped cilantro, and roughly chopped peanuts to the bowl with the vegetables.

If using, add the chopped cooked chicken (or tofu/shrimp) to the salad.

Drizzle the prepared Asian dressing over the salad. Start with about half of the dressing and add more as needed, to your taste.

Gently toss the salad to ensure all ingredients are evenly coated with the dressing. Serve immediately and enjoy!


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.

Using a vegetable peeler, carefully create long, thin ribbons from the cucumbers. Repeat with the carrots.

In a large mixing bowl, combine the cucumber ribbons, carrot ribbons, and sliced onion.

Add the diced avocado, chopped cilantro, and roughly chopped peanuts to the bowl with the vegetables.

If using, add the chopped cooked chicken (or tofu/shrimp) to the salad.

Drizzle the prepared Asian dressing over the salad. Start with about half of the dressing and add more as needed, to your taste.

Gently toss the salad to ensure all ingredients are evenly coated with the dressing. Serve immediately and enjoy!
