Description
A refreshing and crunchy cucumber and sugar snap pea salad tossed in a flavorful Asian-inspired dressing with garlic, soy sauce, and chili oil. This no-cook, quick-to-prepare salad is perfect as a light side dish or appetizer, offering a vibrant combination of textures and bold flavors.
Ingredients
Scale
Vegetables
- 1 English cucumber
- 8 ounces sugar snap peas, sliced
- 2 green onions, sliced
Dressing
- 3 cloves garlic, grated
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon chili oil
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- Optional: 1 tablespoon sesame seeds
Instructions
- Prepare the cucumber: Wash the cucumber and pat it dry. Use the flat part of a large knife to smash the cucumber by pressing down hard with your hand until it cracks. Then slice the cucumber into bite-size pieces for easy eating.
- Combine vegetables: In a large bowl, place the smashed cucumber pieces, sliced sugar snap peas, and sliced green onions. Mix gently to combine the vegetables evenly.
- Make the dressing: In a small mixing bowl, whisk together grated garlic, rice vinegar, soy sauce, chili oil, sesame oil, and sugar until the sugar dissolves and ingredients are well blended. Stir in the sesame seeds if using.
- Toss the salad: Pour the prepared dressing over the vegetables in the large bowl. Toss everything together gently to ensure the salad is evenly coated with the flavorful dressing. Optionally, garnish with additional sesame seeds before serving.
- Serve: This salad is best served immediately to enjoy the fresh crisp textures and vibrant flavors.
Notes
- For extra crunch, chill the salad in the refrigerator for 15 minutes before serving.
- You can substitute soy sauce with tamari to make it gluten-free.
- Adjust chili oil quantity based on desired spice level.
- This salad pairs well with grilled meats or as a light side for Asian-inspired meals.
- Use fresh garlic for the best flavor; avoid pre-minced garlic which can be less vibrant.
