Thai Cucumber Salad
What’s better than eating a fresh picked cucumber from the garden? So crisp, fresh and delicious. I have been eating one with my lunch every day, skin and all! The skin on it is thin and delicate, not thick and waxy like the store version. With the additional fiber and vitamins it’s a win win situation. My cucumbers are struggling, but my neighbor’s (Bob and Carol) are thriving! They gave me many already and 20 more today! I told Bob I’m going to plant everything in his garden, mine has gone to the raccoons and the tomato hornworm. I have made cucumbers with sour cream and dill, and refrigerator pickles, and now it’s time for something different. Try this Thai inspired cucumber salad; it’s just what your taste buds ordered. When I take it to a potluck I add the peanuts right before I serve it, otherwise they wouldn’t be as crunchy.
Thai Cucumber Salad
1 ½ Tablespoon lime juice
1 ½ Tablespoon fish sauce
1 Tablespoon local honey
1 Tablespoon sesame oil
2-3 cucumbers, (4 cups sliced)
1 small jalapeño
1 scallion sliced thin
¼ cup chopped peanuts
1/3 cup chopped cilantro
Whisk lime juice, fish sauce, honey and sesame oil in a serving bowl until thoroughly combined. Take the unpeeled cucumbers and scrape the skin with the tines of a fork, see picture. This allows the cucumber slices to grab onto more of the dressing. If you don’t have garden fresh cucumbers substitute seedless cucumbers. Slice cucumber lengthwise in half and then cut into slices; add to the serving bowl. Slice the jalapeño into thin slices, if you want to cut down on the heat, seed and vein the peppers and then slice. Add the sliced jalapeño and scallion to the cucumbers; toss thoroughly with the dressing; refrigerate for 20-30 minutes. Add peanuts and cilantro; toss until combined. Serve.
