This cucumber salad packs a punch! Inspired by the layered flavours of Pad Thai, this is the perfect side dish to pair with grilled meats or noodles!
Ingredients:
- 2 large english cucumbers sliced into 1/4-inch thick rounds
- 1 1/2 tsp of kosher salt (divided)
- 3 tbsp unsweetened peanut butter
- 3 tbsp fresh lime juice (plus extra wedges for serving)
- 1 tbsp light brown sugar
- 1 tbsp rice vinegar
- 1 tbsp fish sauce
- 1 large garlic clove minced
- 1/4 cup untoasted sesame oil
- 1 cup packed of peeled and shredded carrots (about 2)
- 2 medium green onions thinly sliced
- 1/2 cup fresh cilantro chopped
- 1 small jalapeño seeded and finely chopped
- 1/2 cup roasted salted peanuts chopped and divided
Instructions:
- Toss the cucumber slices with 1 teaspoon of salt. Let them sit in a colander over a bowl for about 10 minutes to draw out extra moisture.
- In a medium bowl, whisk together the PB, Lime juice, brown sugar, rice vinegar, fish sauce, minced garlic, and the remaining 1/2 teaspoon of salt until smooth, Gradually whisk in the sesame oil to emulsify. Set dressing aside.
- Add the shredded carrots, green onions, cilantro, Jalapeño, and 1/4 cup of the peanuts to the cucumbers. Pour in half of the peanut lime dressing and toss everything until coated.
- Transfer the salad to a serving fish and top with the remaining peanuts and drizzle remaining dressing. Garnish with lime wedges and serve immediately!
Tip: The dressing can be made ahead and stored in the fridge for up to 3 days, but you'll want to have the salad as fresh as possible while the cucumbers retain their crunch!
