Spicy Cucumbers With Mint, Scallions and Crushed Peanuts

Ingredients

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

Steps

1. 1

   Make the dressing: Put 3 tablespoons of lime juice and 1 tablespoon of sugar in a small bowl.

2. 2

   Stir to combine, allowing the sugar to dissolve completely.

3. 3

   Stir in 2 teaspoons of toasted sesame oil and 2 teaspoons of fish sauce.

4. 4

   Add the sliced Thai and Fresno chiles to the dressing. Set aside.

5. 5

   Put the sliced cucumbers and scallions in a serving bowl.

6. 6

   Sprinkle very lightly with salt and toss to combine.

7. 7

   Add the prepared dressing and toss well to coat all ingredients.

8. 8

   Refrigerate the salad to chill for about 30 minutes.

9. 9

   Just before serving, top with the mint, basil, and cilantro.

10. 10

    Sprinkle with the crushed peanuts and serve.

Notes

Try to get the best cucumbers you can, preferably with thin skins like Persian cucumbers. The better the cucumber, the better the salad. For the herbs, Thai or cinnamon basil is preferred. If you have the 'cilantro-soap' gene, you can omit the cilantro and use extra mint and basil.

Nutrition per serving

• appetizer
• side dish
• salad
• vegetarian
• dairy-free
• gluten-free
• spicy
• summer