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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 3tablespoons freshly squeezed lime juice
- 1tablespoon palm sugar or dark brown sugar
- 2teaspoons toasted sesame oil
- 2teaspoons fish sauce
- 2small Thai chiles (not bird’s-eye), very thinly sliced, or substitute 1 serrano chile
- 1Fresno chile, thinly sliced crosswise
- 1pound cucumber, preferably Persian, sliced ¼-inch thick
- 3or 4 scallions, both white and green parts, thinly sliced on a long bias
- Salt
- ¼cup fresh mint leaves, some whole, some torn
- ¼cup small basil leaves (preferably Thai or cinnamon basil)
- 2tablespoons roughly chopped cilantro
- ⅓cup salted peanuts, crushed using a rolling pin or mortar
Instructions
Step 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.Step 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.Step 3
Top with mint, basil and cilantro. Sprinkle with crushed peanuts.