Ingredients
– 1 cup cilantro, with thick stems removed and chopped into 1-inch pieces
– 1 English cucumber, sliced into thin strips
– 1 to 2 Anaheim chilis (or other long green chilis, depending on desired spice level), thinly sliced
– 2 green onions, thinly sliced diagonally
– 1 1/2 tablespoons rice vinegar
– 1 1/2 teaspoons sesame oil
– 1/2 teaspoon soy sauce (use tamari for gluten-free options)
– 2 teaspoons sugar
– 1/2 teaspoon salt
Instructions
1-Begin by preparing your vegetables: Wash and chop the cilantro into 1-inch pieces after removing thick stems, slice the English cucumber into thin strips, thinly slice 1 to 2 Anaheim chilis based on your spice preference, and cut the green onions diagonally.
2-In a large bowl, combine all the salad ingredients: the chopped cilantro, sliced cucumber, chilis, and green onions.
3-Prepare the dressing by mixing 1 1/2 tablespoons rice vinegar, 1 1/2 teaspoons sesame oil, 1/2 teaspoon soy sauce, 2 teaspoons sugar, and 1/2 teaspoon salt in a small bowl until well blended.
4-Pour the dressing over the salad ingredients in the large bowl.
5-Toss everything gently but thoroughly to ensure even coating, allowing the flavors to meld for a tasty, crunchy result.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Julienne vegetables for better sauce absorption and easier eating.
🌶️ Adjust cilantro, green onions, and chilis to taste for flavor balance and heat.
⏲️ Prepare the salad ahead for convenience and let flavors meld.
- Prep Time: 5 minutes
- Category: Starter, Salad
- Method: Mixing, Tossing
- Cuisine: Chinese
- Diet: Gluten-Free option available, Vegan, Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 42
- Sugar: 3.5g
- Sodium: 333mg
- Fat: 1.8g
- Saturated Fat: 0.3g
- Carbohydrates: 5.6g
- Fiber: 0.7g
- Protein: 0.8g
- Cholesterol: 0mg