Asian Cucumber and Peanut Salad

Ingredients

• 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
• 1/2 teaspoon red pepper flakes (optional)
• 2 cucumbers – halved lengthwise, seeds scraped out with a spoon, and thinly sliced
• 1/2 cup chopped peanuts
• 2 green onions, chopped

Directions

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.

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.