Spicy Cucumbers With Mint, Scallions and Crushed Peanuts
Updated Oct. 1, 2024
- 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
- 3tablespoons freshly squeezed lime juice
- 1tablespoon palm sugar or dark brown sugar
- 2teaspoons toasted sesame oil
- 2teaspoons fish sauce
- 2small Thai chiles (not bird’s-eye), very thinly sliced, or substitute 1 serrano chile
- 1Fresno chile, thinly sliced crosswise
- 1pound cucumber, preferably Persian, sliced ¼ inch thick
- 3 or 4scallions, both white and green parts, thinly sliced on a long bias
- Salt
- ¼cup fresh mint leaves, some whole, some torn
- ¼cup small basil leaves (preferably Thai or cinnamon basil)
- 2tablespoons roughly chopped cilantro
- ⅓cup salted peanuts, crushed using a rolling pin or mortar
Nutritional analysis per serving (6 servings)
89 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 3 grams protein; 277 milligrams sodium
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.
This turned out great. Made it for 6. Needed to adjust the portions a bit (roughly doubled). Used cucumbers that came in the plastic wrap, they were not Persian but worked perfectly. Also got some slicing cucumbers to compare, they were too watery but would still work in a pinch. Jalapeños and Thai peppers. It looked like way too much heat, but the sesame and citrus mellowed it out. Definitely batch dependent, but I didn’t need to deseed. I love mint and basil so I added more. Perfect for a dinner party!
Tasty and fresh! Topped up with some smoked salmon and it turned out so good. 👍🏼
Love this salad - I've made it twice and will continue to make it all summer long as my garden gives me fresh cucumbers, chilies and herbs! I left out the sesame oil - I couldn't bring myself to add it because I think it would take away from the freshness and just not pair well with the fish sauce, lime and mint flavors.
Add some crispy shallots & garlic chips, cilantro and parsley leafs . Gracias y de nada.
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