Name: The 10-Minute Cucumber Salad I Wait All Year to Make
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 2 pounds cucumbers (about 8 small cucumbers); 3 tablespoons rice wine vinegar; 1 teaspoon sugar; 1/2 teaspoon kosher salt; 1 to 2 tablespoons chili crisp; 1/2 cup roasted salted peanuts, chopped; 2 scallions, thinly sliced; 1/4 cup chopped fresh herbs, such as cilantro or mint, optional

The 10-Minute Cucumber Salad I Wait All Year to Make

This easy cucumber salad harnesses the flavors of chili crisp and rice vinegar for a salad you’ll be making all summer—garnish with peanuts and scallions for crunch!

10 min total 10 min prep 4 196 cal

Ingredients

4 serv.

2 pounds cucumbers (about 8 small cucumbers)
3 tablespoons rice wine vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
1 to 2 tablespoons chili crisp
1/2 cup roasted salted peanuts, chopped
2 scallions, thinly sliced
1/4 cup chopped fresh herbs, such as cilantro or mint, optional

Instructions

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1 Slice the cucumbers into rounds, small batons, or half moons, as desired.
2 In a mixing bowl, combine the cucumbers, vinegar, sugar, salt, and chili crisp. You can refrigerate the salad here for an hour or up to overnight to allow the flavors to come together, but it’s not strictly necessary.
3 Serve in a shallow bowl, garnished with peanuts, scallions, and any additional herbs you’d like. Refrigerate leftovers in an airtight container for up to 4 days. Love the recipe? Leave us stars and a comment below!