Spicy Cucumber and Seaweed Salad with Toasted Peanuts

A refreshing and flavorful Asian-inspired salad, perfect as a starter to awaken the palate.

Prep Time

15 minutes

Total Time

20 minutes

Calories

148 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.63/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Lunch•Snack•Dessert•Salad•Appetiser

Cuisine:

Asian

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1English Cucumber(thinly sliced)

£0.80

0.3cupDried Wakame Seaweed(rehydrated)

£0.75

0.3cupRoasted Peanuts(roughly chopped)

£0.35

2tablespoonsRice Vinegar

£0.10

1tablespoonSoy Sauce(low sodium preferred)

£0.05

1teaspoonSesame Oil

£0.15

1teaspoonHoney(or agave nectar)

£0.05

0.3teaspoonRed Pepper Flakes(or more to taste)

£0.03

1teaspoonFresh Ginger(grated)

£0.08

1cloveGarlic(minced)

£0.05

1teaspoonToasted Sesame Seeds(for garnish)

£0.12

Total Cost

£2.53

£0.63 per serving

Instructions

1.
Rehydrate the wakame seaweed according to package directions. Drain well and squeeze out excess water.
2.
In a small skillet, toast the peanuts over medium heat for 3-5 minutes, or until fragrant and lightly browned. Watch carefully to avoid burning. Let cool slightly and then roughly chop.
3.
In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, red pepper flakes, grated ginger, and minced garlic.
4.
Add the sliced cucumber and rehydrated wakame seaweed to the bowl with the dressing. Toss gently to coat.
5.
Add the toasted peanuts to the salad and toss again.
6.
Garnish with toasted sesame seeds before serving.

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My Notes

Nutrition Information

Nutrition per serving (120g)

148 kcal / 619 kJ

Carbs

10g

4% of RDA

Fat

10g

14% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

5 g

6% of RDA

Sodium

340 mg

15% of RDA

Saturated Fat

1.5 g

8% of RDA

Chef's Tips

For a milder flavor, soak the sliced cucumber in cold water for 10 minutes before tossing with the dressing.

Adjust the amount of red pepper flakes to your desired spice level.

The salad can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will meld together, but the cucumber may become slightly softer.

For a vegetarian dish, ensure that the soy sauce used is vegetarian.

Cooking Equipment

Skillet

Mixing Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Spicy Cucumber and Seaweed Salad with Toasted Peanuts

Ingredients

Instructions