Zesty Cucumber Salad (Printable Recipe)
Cool cucumbers in a bold lime peanut dressing with herbs and spice
# Ingredients You'll Need:
→ Salad
01 -
2 large English cucumbers (1 1/2 pounds or 680 g), sliced into 1/4-inch thick rounds
02 -
1 teaspoon Diamond Crystal kosher salt
03 -
2 small carrots (4 ounces or 57 g), peeled and shredded
04 -
2 medium scallions, trimmed and thinly sliced
05 -
1/2 cup chopped fresh cilantro (14 g)
06 -
1 small Fresno or jalapeño chile (18 g), seeded and finely chopped
07 -
1/2 cup salted roasted peanuts (2 1/2 ounces or 70 g), chopped
08 -
Lime wedges, for serving
→ Dressing
09 -
3 tablespoons creamy unsweetened peanut butter
10 -
3 tablespoons fresh lime juice (from 2 small limes)
11 -
1 packed tablespoon light brown sugar (14 g)
12 -
1 tablespoon unseasoned rice vinegar
13 -
1 tablespoon fish sauce
14 -
1 large garlic clove, minced
15 -
1/2 teaspoon Diamond Crystal kosher salt
16 -
1/4 cup untoasted sesame oil
# Steps to Follow:
01 -
In a large bowl, toss sliced cucumbers with 1 teaspoon kosher salt. Transfer to a colander set over a bowl and let rest for 10 minutes.
02 -
In a medium bowl, whisk together peanut butter, lime juice, brown sugar, vinegar, fish sauce, garlic, and remaining 1/2 teaspoon salt until smooth. Slowly whisk in sesame oil until emulsified.
03 -
Pat cucumbers dry with paper towels or a clean kitchen towel. Discard accumulated liquid and return cucumbers to the bowl.
04 -
Add carrots, scallions, cilantro, chile, 1/4 cup chopped peanuts, and half of the dressing to the cucumbers. Toss to combine.
05 -
Transfer salad to a serving bowl or platter. Top with remaining peanuts and drizzle with remaining dressing. Serve immediately with lime wedges.
# Extra Tips:
01 -
For best texture, consume immediately after preparation while cucumbers remain crisp.
02 -
Peanut-lime dressing can be made up to 3 days in advance and refrigerated.