Since making it myself for the first time a couple of weeks ago, I cannot get enough of this Chinese salad. It is my attempt to replicate one of my favorite dishes at a restaurant I frequented during my two plus years in Jilin Province, China.
What is funny is that during my pregnancies in Asia, I had strong cravings for American food. This time I around, I've been craving authentic Asian food. Here I have found a perfect tangy-sweet-salty fix. Added bonus: it takes about 5 minutes to put it together.
3-4 small seedless cucumbers, or 1 large English cucumber
1/4 cup Spanish peanuts
1 clove garlic, minced
2 teaspoons vinegar
1 teaspoon sweet chili sauce (or more to taste)
1/2 teaspoon sesame oil
1/2 teaspoon vegetable oil
1/4 teaspoon salt
1. Peel and quarter cucmbers. Cut into 2-inch pieces.
2. In a small bowl, sitr together garlic, vinegar, chili sauce, and oils.
3. Transfer cucumber to serving bowl and toss with dressing. Toss in peanuts just before serving.