• 1 teaspoon vegetable oil
  • 4 cloves garlic, minced
  • 3 tablespoons white vinegar
  • 1 teaspoon white sugar, or to taste
  • 1 tablespoon Asian-style chili-garlic sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon ground coriander
  • ½ teaspoon red pepper flakes(Optional)
  • 2cucumbers – halved lengthwise, seeds scraped out with a spoon, and thinly sliced
  • ½ cup chopped peanuts
  • 2green onions, chopped
  • Directions

  • Step 1

    Heat vegetable oil in a small skillet over medium heat; cook and stir garlic until softened and lightly browned, about 5 minutes. Set garlic aside to cool.


  • Step 2

    Whisk vinegar and sugar in a salad bowl until sugar has dissolved; add chili-garlic sauce, fish sauce, coriander, cooked garlic, and red pepper flakes until thoroughly combined. Stir in cucumbers, peanuts, and green onions to coat with dressing. Refrigerate at least 1 hour to overnight.

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