cucumber and peanut salad
Fresh and bold, this salad fits well with Chinese or Thai food. Make sure to use English cucumbers - do not substitute regular ones as they are waaaaay too watery and will ruin your salad. Also make sure to peel the cucumbers so that the salting draws out the maximum amount of liquid.
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prep time
cook time
20 Min
method
No-Cook or Other
yield
4 serving(s)
Ingredients
- DRESSING:
- 2 large garlic cloves, grated
- 2 teaspoons fresh ginger, grated
- 1/4 cup fresh lime juice
- 1 teaspoon sriracha, or to taste
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
- SALAD:
- 3 medium english cucumbers, peeled
- 2 teaspoons kosher salt
- 1/2 cup roasted unsalted peanuts, minced
- 4 scallions, thinly sliced
- 1 serrano chile, seeded & thinly sliced
- 1/2 cup fresh cilantro, minced
- black pepper, to taste
How To Make cucumber and peanut salad
-
Step 1Make the dressing: Combine all the dressing ingredients in a small bowl. Set aside.
-
Step 2Peel the cucumbers (don't use unpeeled!) and trim the ends off. Slice them 1/2 inch thick on the diagonal. Place in a large colander set over a bowl. Add the 2 teaspoons salt and toss to coat the cucumbers.
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Step 3Cover the cucumbers with a plate and weigh it down with 2-3 cans. Let sit for 15 minutes, to allow the liquid to drain. Discard the liquid when done. Wipe out the large bowl.
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Step 4Turn the cucumbers out into the large bowl. Add the peanuts, scallions, chili and cilantro. Stir the dressing and pour over the salad. Toss to coat evenly. Season with freshly ground black pepper and adjust salt to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Vegan
Diet:
Low Fat
Diet:
Kosher
Diet:
Low Carb
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
Thai
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