Cucumber Salad With Roasted Peanuts and Chile
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By cooking.nytimes.com
Cucumber Salad With Roasted Peanuts and Chile
Instructions
Cook:15min
Updated at: Mon, 25 Nov 2024 07:52:27 GMT
Nutrition balance score
Good
Glycemic Index
27
Low
Glycemic Load
5
Low
Nutrition per serving
Calories278.5 kcal (14%)
Total Fat19.7 g (28%)
Carbs19.4 g (7%)
Sugars9.2 g (10%)
Protein12 g (24%)
Sodium1343 mg (67%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 poundPersian cucumbers
cut lengthwise into thin spears, then cut crosswise into 2-inch pieces
Kosher salt
such as
¼ cupsalted roasted peanuts
¼ cupcilantro leaves
1 teaspoonred-pepper flakes
3 tablespoonsunsalted peanut butter
natural
2 tablespoonssoy sauce
2 tablespoonsunseasoned rice vinegar
1 teaspoongranulated sugar
1garlic clove
small, grated
Chile oil
store-bought or homemade, for serving, optional
Instructions
View on cooking.nytimes.com
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