Ingredients
4
4 servings
- •1 teaspoon vegetable oil
- •4 cloves garlic, minced
- •3 tablespoons white vinegar
- •1 teaspoon white sugar, or to taste
- •1 tablespoon chile-garlic sauce (such as Huy Fong Foods®)
- •1 tablespoon fish sauce
- •1 teaspoon ground coriander
- •0.5 teaspoon red pepper flakes
- •2 medium cucumbers - halved lengthwise, seeds scraped out with a spoon, and thinly sliced
- •0.5 cup chopped peanuts
- •2 green onions, chopped
Instructions
- Heat vegetable oil in a small skillet over medium heat. Add garlic; cook and stir until softened and lightly browned, 3 to 5 minutes. Remove from the heat and let cool.
- Whisk vinegar and sugar together in a salad bowl until sugar has dissolved. Whisk in chili-garlic sauce, fish sauce, coriander, red pepper flakes, and cooled garlic until thoroughly combined. Stir in cucumbers, peanuts, and green onions until coated with dressing. Refrigerate for at least 1 hour or overnight before serving.
Nutritional Facts
Per 4 servings
- Calories: 155
- Carbohydrate: 13g
- Fat: 11g
- Fiber: 3g
- Protein: 6g
- Sugar: 5g
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