Can I use regular vinegar instead of rice wine vinegar?

While you technically can substitute with white vinegar, the flavor profile will change significantly. Rice wine vinegar has a unique mild sweetness that regular vinegar lacks. If you must substitute, add a tiny pinch of sugar to regular vinegar to approximate the flavor.

My cucumber salad became watery after sitting—what happened?

Cucumbers naturally release water when they come in contact with salt (which is in the soy sauce). This is why the recipe specifies serving immediately. If you need to make it ahead, consider salting and draining the cucumbers first, or add the dressing just before serving.

Can I make this salad with Persian or English cucumbers instead?

Absolutely! Persian or English cucumbers work beautifully in this recipe and actually have advantages—they typically have thinner skin, fewer seeds, and don't require peeling. Their natural sweetness also complements the dressing wonderfully.

Is there a nut-free version of this salad?

Yes! Simply omit the peanuts or substitute with toasted sunflower seeds or crispy wonton strips for a similar textural element without the nuts.

Garlic Soy Cucumber Salad Recipe

Description

This refreshing Garlic Soy Cucumber Salad combines crispy cucumbers, tangy vinegar, savory soy sauce, and crunchy roasted peanuts for a perfectly balanced and simple side dish.

Ingredients

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Main Salad Ingredients

- 2 large cucumbers, thinly sliced
- 1 red onion, thinly sliced
- 2 cups matchstick carrots

Dressing

- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1/3 cup rice wine vinegar
- 1/4 cup water
- 1/2 teaspoon black pepper

Garnish

1/4 cup chopped roasted peanuts

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Instructions

Prepare the Vegetables: In a large bowl, combine the cucumbers, red onion, and matchstick carrots. Ensure the vegetables are evenly mixed for a consistent texture and flavor.
Make the Dressing: In a small bowl, whisk together the minced garlic, soy sauce, rice wine vinegar, water, and black pepper until well blended.
Toss the Salad: Pour the prepared dressing over the cucumber mixture. Toss everything together to ensure the vegetables are evenly coated with the dressing.
Add the Finishing Touch: Garnish the salad with chopped roasted peanuts for a delightful crunch when serving.

Notes

This recipe is best made fresh and served immediately to retain the crispness of the cucumbers.
Unlike many other cucumber salads, this one doesn’t improve with refrigeration, as the cucumbers tend to become soggy over time.

Nutrition

Serving Size: 1 serving
Calories: 85 kcal
Sugar: 3 g
Sodium: 400 mg
Fat: 4.5 g
Saturated Fat: 0.6 g
Unsaturated Fat: 3.9 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 0 mg