Refreshing, simple, and so easy to make. This cucumber salad recipe is a great side for any Asian meal with a nice balance of clean and herby with a bit of heat.
1serrano, Thai, or jalapeño chili pepper(seeded, if desired, and thinly sliced)
1teaspoonsugar
Kosher salt (to taste)
2large shallots, thinly sliced
2seedless cucumbers (also known as English, Japanese, or Persian cucumbers)
¼cuptorn fresh cilantro leaves
¼cuptorn fresh mint leaves
½cupchopped salted cocktail peanuts (optional)
Instructions
In a large bowl, combine the oil, rice vinegar, lime juice, fish sauce, chili pepper, sugar, and salt. Add the shallots, toss, and set aside.
Slice the cucumbers into the thinnest slices possible on the bias (diagonally). If you have regular cucumbers, slice them in half lengthwise and use a spoon to scrape the seeds out. Then, slice them into thin slices. Add the cucumbers, cilantro, and mint to the bowl and toss.
Add the peanuts and toss to combine. Taste and add additional salt as needed. Refrigerate for 30 minutes, if possible, then serve.
Notes
You can substitute Thai basil for the cilantro or the mint or just add it in along with the other herbs. Lemon juice can be used in place of lime juice. Onions can be substituted for the shallots. You can also add in 1/2 teaspoon of very finely minced garlic and/or ginger if you want a bit of those flavors.