Tangy Cucumber Salad

Tangy Cucumber Salad with Chicken and Peanuts


It struck me recently that I could try adding chicken, shrimp, or even tofu to my favorite Korean-Chinese salad recipe.  And so I tasted it with chicken.  It reminded me of another favourite salad, Vietnamese goi.  Asian sauces and dressings really are the best.  I never tire of the perfectly balanced flavours they impart.  Should you try this refreshing salad, I believe you will be similarly convinced.

Adapted from Asian Cucumber and Peanut Salad


  • 1 large English cucumber, julienned
  • 3/4 cup shredded cooked chicken (or prepared tofu skin)
  • 2 cloves fresh garlic, minced
  • 2 teaspoons Thai sweet chili sauce
  • 1/4 teaspoon sea salt
  • 4 teaspoons rice vinegar or lemon juice
  • 1/2 teaspoon sesame oil
  • 2 teaspoons sesame seeds, divided
  • 2 spring onions, chopped
  • 1/3 cup peanuts


In a small bowl, combine garlic, chili sauce, salt, vinegar, sesame oil, and 1 teaspoon sesame seeds.   Pour over cucumber and chicken, tossing to coat.  Chill for 1 hour or more.  Shortly before serving, add spring onions, peanuts, and remaining 1 teaspoon sesame seeds.

This recipe is linked to Tuesday Talent Show,  AP Tuesday, Foodie Friday and Gluten Free Fridays.


8 thoughts on “Tangy Cucumber Salad with Chicken and Peanuts

  1. This looks delicious, perfect for a hot summer night. Thanks for adding your recipe to Foodie Friday!

  2. What a beautiful dish! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Hope your week is great!

    Cindy from vegetarianmamma.com

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