Spicy Cucumbers With Mint, Scallions and Crushed Peanuts
Updated September 30, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 20 minutes, plus 30 minutes’ chilling
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes, plus 30 minutes’ chilling
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons freshly squeezed lime juice
1 tablespoon palm sugar or dark brown sugar
2 teaspoons toasted sesame oil
2 teaspoons fish sauce
2 small Thai chiles (not bird’s-eye), very thinly sliced, or substitute 1 serrano chile
1 Fresno chile, thinly sliced crosswise
1 pound cucumber, preferably Persian, sliced ¼ inch thick
3 or 4 scallions, both white and green parts, thinly sliced on a long bias
Salt
¼ cup fresh mint leaves, some whole, some torn
¼ cup small basil leaves (preferably Thai or cinnamon basil)
2 tablespoons roughly chopped cilantro
⅓ cup salted peanuts, crushed using a rolling pin or mortar
Nutritional analysis per serving (4 to 6 servings)
8 grams carbs; 89 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 2 grams fiber; 277 milligrams sodium; 3 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
Excellent salad - goes very well with salmon, tuna and chicken. Crunchy and extremely flavorful. Don't skimp on the fresh herbs - and do try to find Thai basil if available. If someone you're serving has the cilantro-soap gene, cilantro can be omitted, and the salad is still wonderful provided you use plenty of mint and basil. Can add other veggies if desired, such as red cabbage, carrots and radishes. So fresh and delicious, as well as beautiful when serving. This is a winner!
Delicious fresh salad. Don’t skimp on the herbs and used a Fresno chili which was perfect for my palate and my guests. I used have in the dressing and half sliced thinly with the cucumbers. The herbs are essential for the salad. I added a splash of rice wine vinegar to the dressing because it needed a bit more acid for me. Also added some toasted sesame seeds to the salad because - well I just liked the look of them. My guests loved the salad. This is a keeper.
I didn't have all the ingredients so I replaced the peanuts with cashews, replaced the scallions with a small clove of garlic, and used only mint - no basil or cilantro. Used whatever chiles I had on hand - a jalapeño and some mystery purple thai chilies. THIS WAS THE MOST DELICIOUS CUCUMBER SALAD I'VE EVER EATEN. In fact, it was up there in the top ten most delicious foods I can remember eating EVER. Obsessed.
Ditto all the rave reviews! This really is more than the sum of its parts. Suggestion: salt the cucumbers but do NOT put dressing on as instructed; instead, put in a colander over a plate and refrigerate for 30-60 minutes. A lot of water will drain off. Pour it off and now add dressing. Cukes will taste more concentrated and the dressing won't be so watery.
I have so many cucumbers from my CSA box. I am always looking for something to make with them. This will be part of my cucumber recipe rotation. I think it tasted better the next day when all the cucumbers absorbed the dressing.
Any recommendations to substitute fish sauce to make this vegetarian/vegan
Whole Foods has a vegan version that works great