Imported from the web

Spicy Cucumbers With Mint, Scallions and Crushed Peanuts

Name: Spicy Cucumbers With Mint, Scallions and Crushed Peanuts
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 5 servings
Cuisine: Southeast Asian
Ingredients: 3 tbsp freshly squeezed lime juice; 1 tbsp palm sugar or dark brown sugar (Use either palm sugar or dark brown sugar.); 2 tsp toasted sesame oil; 2 tsp fish sauce; 2 Thai chiles (Use small Thai chiles, not bird’s-eye chiles, and slice very thinly; substitute 1 serrano chile if desired.); 1 Fresno chile (Slice crosswise. Fresno chiles are milder and have sweeter undertones than Thai chiles.); 1 lb cucumber (Prefer Persian cucumbers or other thin-skinned cucumbers; slice ¼ inch thick.); 3 scallions (Use both white and green parts; thinly slice on a long bias.); salt (Use very lightly, for seasoning the cucumbers and scallions.); 0.25 cup fresh mint leaves (Use some leaves whole and tear the rest.); 0.25 cup small basil leaves (Prefer Thai basil or cinnamon basil.); 2 tbsp fresh cilantro (Roughly chop.); 0.333 cup salted peanuts (Crush using a rolling pin or mortar.)

Imported by Niki Su on SeeMeCook

A crisp, refreshing cucumber salad with a sweet-tart lime dressing, savory fish sauce, fresh herbs, chiles, and crunchy salted peanuts. Adjust the chile variety to control the heat.

5 servings50 minSoutheast Asian

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Ingredients

3 tbsp freshly squeezed lime juice
1 tbsp palm sugar or dark brown sugar (Use either palm sugar or dark brown sugar.)
2 tsp toasted sesame oil
2 tsp fish sauce
2 Thai chiles (Use small Thai chiles, not bird’s-eye chiles, and slice very thinly; substitute 1 serrano chile if desired.)
1 Fresno chile (Slice crosswise. Fresno chiles are milder and have sweeter undertones than Thai chiles.)
1 lb cucumber (Prefer Persian cucumbers or other thin-skinned cucumbers; slice ¼ inch thick.)
3 scallions (Use both white and green parts; thinly slice on a long bias.)
salt (Use very lightly, for seasoning the cucumbers and scallions.)
0.25 cup fresh mint leaves (Use some leaves whole and tear the rest.)
0.25 cup small basil leaves (Prefer Thai basil or cinnamon basil.)
2 tbsp fresh cilantro (Roughly chop.)
0.333 cup salted peanuts (Crush using a rolling pin or mortar.)

Steps

1
Make the dressing in a small bowl by combining the lime juice and sugar. Stir until the sugar dissolves.
2
Stir the toasted sesame oil and fish sauce into the lime-and-sugar mixture.
3
Add the thinly sliced Thai chiles and the crosswise-sliced Fresno chile to the dressing. Set the dressing aside.
4
Put the sliced cucumbers and thinly sliced scallions in a serving bowl.
5
Sprinkle the cucumbers and scallions very lightly with salt, then toss to distribute it.
6
Add the dressing to the cucumber mixture and toss well so the vegetables are evenly coated. Refrigerate until chilled, about 30 minutes.
7
Top the chilled salad with the mint, basil, and cilantro. Sprinkle the crushed salted peanuts over the top.

Notes

The recipe describes the salad as an inauthentic take on Southeast Asian cucumber salads. Thai chiles are the hottest option, serranos are less hot, and red Fresno chiles are the mildest. The structured recipe data lists 40 minutes of cook time and 50 minutes total time, while the page excerpt describes the recipe as 20 minutes plus 30 minutes of chilling; the chilling time is explicitly about 30 minutes.