Spicy Cucumbers With Mint, Scallions and Crushed Peanuts

This fine accompaniment to any number of dishes is an (admittedly inauthentic) take on a Southeast Asian favorite, moderately spicy in Vietnam and far more fiery in Thailand. Choose chiles accordingly to match your preference: Thai chiles pack a lot of heat; serrano chiles are strong, but less so; red Fresno chiles have sweet undertones and are the mildest. Also, try to get the best cucumbers you can, with thin skins. The better the cucumber, the better the salad.

Ingredients

• 3 tablespoons freshly squeezed lime juice
• 1 tablespoon palm sugar or dark brown sugar
• 2 teaspoons toasted sesame oil
• 2 teaspoons fish sauce
• 2 small Thai chiles (not bird’s-eye), very thinly sliced, or substitute 1 serrano chile
• 1 Fresno chile, thinly sliced crosswise
• 1 pound cucumber, preferably Persian, sliced ¼-inch thick
• 3 or 4 scallions, both white and green parts, thinly sliced on a long bias
• Salt
• 0.25 cup fresh mint leaves, some whole, some torn
• 0.25 cup small basil leaves (preferably Thai or cinnamon basil)
• 2 tablespoons roughly chopped cilantro
• 0.3333333333333333 cup salted peanuts, crushed using a rolling pin or mortar

Steps

1. Make the dressing: Put lime juice and sugar in a small bowl. Stir to combine, allowing sugar to dissolve. Stir in sesame oil and fish sauce. Add the Thai and Fresno chiles. Set aside.
2. Put cucumbers and scallions in a serving bowl. Sprinkle very lightly with salt and toss. Add the dressing and toss well to coat. Refrigerate to chill, about 30 minutes.
3. Top with mint, basil and cilantro. Sprinkle with crushed peanuts.