Asian Cucumber and Peanut Salad

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

2 cucumbers - halved lengthwise, seeds scraped out with a spoon, and thinly sliced

½ cup chopped peanuts

2 green onions, chopped

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.