![](https://cdn.statically.io/img/www.allrecipes.com/thmb/k_CElS3bPoEe7y2CzM4ENGfWL48=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/961364-3ac587b7ad734172945125ebdd9fdaa3.jpg)
Ingredients
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1 teaspoon vegetable oil
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4 cloves garlic, minced
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3 tablespoons white vinegar
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1 teaspoon white sugar, or to taste
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1 tablespoon chile-garlic sauce (such as Huy Fong Foods®)
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1 tablespoon fish sauce
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1 teaspoon ground coriander
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½ teaspoon red pepper flakes (Optional)
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2 medium cucumbers - halved lengthwise, seeds scraped out with a spoon, and thinly sliced
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½ cup chopped peanuts
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2 green onions, chopped
Directions
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Heat vegetable oil in a small skillet over medium heat. Add garlic; cook and stir until softened and lightly browned, 3 to 5 minutes. Remove from the heat and let cool.
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Whisk vinegar and sugar together in a salad bowl until sugar has dissolved. Whisk in chili-garlic sauce, fish sauce, coriander, red pepper flakes, and cooled garlic until thoroughly combined. Stir in cucumbers, peanuts, and green onions until coated with dressing. Refrigerate for at least 1 hour or overnight before serving.
Nutrition Facts (per serving)
155 | Calories |
11g | Fat |
13g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 155 | |
% Daily Value * | |
Total Fat 11g | 13% |
Saturated Fat 2g | 8% |
Sodium 438mg | 19% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 3g | 10% |
Total Sugars 5g | |
Protein 6g | 12% |
Vitamin C 7mg | 8% |
Calcium 49mg | 4% |
Iron 1mg | 7% |
Potassium 374mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.