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Roasted Peanuts

Dinner, Dressing, Lactose Free, Recipes, Rice Dishes, Salad, Side Dishes, Summertime Meal, Vegan, Vegetarian, Veggies

Refreshing Rice Noodle Salad

May 10, 2024

This refreshing, crunchy, rice noodle salad covers all the bases. It’s the perfect meal for those warm days when cooking over a hot stove is out of the question. A tangle of rice noodles and crispy vegetables makes a delightful summer salad.

A mandoline comes in handy for cutting the cucumber and carrot into thin strips. Not to worry if you don’t have one. A good chef’s knife can do exactly the same task.

The dressing is zesty from the fresh lime juice with a hint of sweetness and punch from the Fresno pepper and lemongrass. It’s perfect for springy rice noodles and crispy vegetables showered with lots of fresh herbs.

I serve the salad with sesame tofu. It is one of my favorite summertime meals and because both the salad and tofu can be prepared in advance, it’s a breeze to make for a crowd.

Refreshing Rice Noodle Salad
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Refreshing Rice Noodle Salad

Recipe by Kiyo
Servings

4

servings

Ingredients

  • Salad

  • 7 ounces rice noodles (such as Eden Bifun)

  • 1 large Japanese cucumber with soft core and seeds removed, cut into thin strips (use a mandoline if you have one)

  • 1 medium carrot, julienned

  • 2 cups Napa cabbage, thinly sliced

  • 1/3 cup + 2 tablespoons fresh mint leaves

  • 1/3 cup + 2 tablespoons cilantro leaves

  • 1/3 cup salted roasted peanuts, chopped

  • Fresno pepper rings for serving

  • Lime wedges for serving

  • Dressing

  • 1/4 cup unseasoned rice vinegar

  • 1/2 cup fresh squeezed lime juice

  • 4 teaspoons soy sauce

  • 2 tablespoons + 1 teaspoon granulated sugar

  • 1/2 teaspoon garlic, finely grated

  • 4 teaspoons lemongrass, finely minced

  • 2 teaspoons Fresno pepper, finely minced (cut the rest of the pepper into thin slices to garnish noodles)

Directions

  • Soften rice noodles according to package directions. Drain well and place in a low-sided serving bowl. Cover and chill.
  • Stir all of the dressing ingredients together in a small bowl until sugar has dissolved. Dressing can be made a day in advance and stored in the refrigerator.
  • Toss cabbage, carrot and cucumber strips and 1/3 cup each of torn herbs together. Place vegetables on chilled rice noodles. Drizzle some of the dressing over the noodles and vegetables and mix together gently with two forks or tongs, just enough to coat the noodles. Sprinkle peanuts over the top of the salad along with reserved 2 tablespoons each of torn mint and cilantro. Place lime wedges and Fresno pepper slices around the rim of the dish. Serve with extra dressing on the side.
Dinner, Lactose Free, Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Cucumber Salad with Roasted Peanuts and Chile

April 29, 2023

This easy to make crispy cucumber salad has a lot going for it. Not only is it very simple to put together, it is an uncommon but tasty combination of ingredients.

Cucumbers with minimum amount of seeds and tender skins are best for this salad. You really want that “crunch” in each bite you take. Japanese cucumbers work well if you can find them.

The addition of nuts adds so much flavor and texture to salads. Including a small amount each day in your diet is very nutritious. The salad also has red pepper flakes for a bit of spice and cilantro for its unique je ne sais quoi. Of course if you don’t care for cilantro, switch it out with fresh mint or parsley.

The peanuts, cilantro, and chile flakes are chopped up together. I found that this is best done close to the time you are serving the salad. If you want to chop these ingredients in advance, it’s best to separate the cilantro from the peanuts and chile flakes as the moisture from the cilantro can affect the texture of the peanuts.

Once you have everything ready to go, toss the cucumbers with the dressing then sprinkle it with the peanut topping. A drizzle of your favorite chile crunch is the icing on the cake.

Cucumber Salad with Roasted Peanuts and Chile
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Cucumber Salad with Roasted Peanuts and Chile

Recipe by Kiyo
Servings

2-4

servings

Recipe adapted from NYT Cooking

Ingredients

  • 6 Japanese or Persian cucumbers (about 1 pound), cut lengthwise into thin spears, then cut crosswise into 2-inch pieces

  • Kosher salt

  • 1/4 cup salted, roasted peanuts

  • 1/4 cup cilantro leaves (or substitute with fresh mint or parsley)

  • 1/2 teaspoon chili flakes

  • 2 tablespoons soy sauce

  • 2 tablespoons unseasoned rice vinegar

  • 1 1/4 teaspoons granulated sugar

  • 1 small garlic clove, grated

  • Chile crisp or chile oil (optional but recommended)

Directions

  • Toss sliced cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.
  • Chop peanuts, cilantro and red pepper flakes together until very fine. If you are not serving the salad within an hour, chop cilantro separately and combine with peanuts and chili flakes before serving. This will prevent the peanuts from taking on moisture from the chopped cilantro.
  • In a large bowl, whisk together soy sauce, rice vinegar, sugar and garlic. Transfer salted cucumbers to the bowl and toss to coat.
  • To serve, place half the cucumber salad on a plate, sprinkle with half the peanut mixture. Repeat with the remaining cucumbers and peanut mixture. Drizzle with chile crisp or chile oil if using. Serve immediately.

Notes

  • Leftovers will keep for a day stored in the refrigerator. Note that the peanuts may lose their crunch from being stored with the cucumbers and dressing.
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