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cheesecake factory cucumber salad

Cheesecake Factory Cucumber Salad Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 2 large English cucumbers (about 1.5 lbs), thinly sliced
  • 1 medium carrot, julienned or shredded
  • 1 small red bell pepper, thinly sliced
  • 3 green onions, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup rice vinegar
  • 2 tbsp granulated sugar
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1/2 tsp red pepper flakes
  • 1/4 tsp salt
  • 2 tbsp roasted peanuts, chopped
  • 1 tbsp sesame seeds

Method
 

  1. Thinly slice the cucumbers, carrot, red bell pepper, and green onions, and combine them in a large bowl.
  2. Whisk together the rice vinegar, sugar, soy sauce, sesame oil, red pepper flakes, and salt until the sugar dissolves.
  3. Pour the dressing over the vegetables, toss with the cilantro, and top with the chopped peanuts and sesame seeds before serving.

Notes

If you want extra crisp cucumbers, salt the slices and let them drain in a colander for 10 minutes before dressing, then pat them dry. The salad is best eaten within a few hours of tossing, since the vinegar will keep softening the cucumbers the longer it sits.