Does anyone else struggle with getting enough fruit and veggies into their family’s diet? My kids love fruit, and I love vegetables, but it still feels like are never eating as many as you are supposed to. In the interest of time I often fall back on basics like steamed broccoli or green beans. No one is enthusiastic about those though, I’m not going to lie. 🙂 This cucumber and roasted peanut salad is a different story though.
One vegetable side dish that I know the kids will finish is anything with cucumbers. I often serve really simple cucumbers tossed in rice vinegar and sesame oil and salt. This is a little bit more interesting version of that. The few extra ingredients really take this side dish from good to great. It is super fast and easy to make, but very enjoyable to eat. You can leave the Thai chilis out if you don’t like spicy food.
This side dish goes great with any meal with Asian flavors, or with a steak or grilled chicken or any basic protein. I love to use the mini cucumbers for this since they don’t have big seeds and you don’t have to peel them. That makes for a super quick dish.
I served this tonight with Caramelized Pork Belly Banh Mi and Mango Milk Tea Boba drinks.
Quick Vietnamese Cucumber and Roasted Peanut Salad
- 4-6 mini cucumbers or 2 regular
- 1 tbsp roasted, salted peanuts chopped
- 1 tsp sesame seeds
- 2 scallions sliced
- 1 thai red chile sliced
- 1 clove garlic minced
- 3-4 tbsp rice vinegar
- 1 tbsp fresh mint chopped
- 1 tbsp fresh cilantro chopped
- Slice the cucumbers into 1/2 inch slices. Sprinkle with vinegar and some salt.
- If your sesame seeds aren't toasted, toast them briefly in a frying pan over medium. Do not burn. If your peanuts aren't roasted add those as well.
- Top with the rest of the toppings and serve.
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