Side Dish: United States – Lemongrass-Lime Cucumber Ribbon Salad with Toasted Peanuts

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

2 English cucumbers (about 1 1 / 2 lb / 680 g)
1 / 2 tsp kosher salt (for salting cucumbers)
1 small shallot, very thinly sliced
1 small red chili (Fresno or Thai), thinly sliced (optional)
1 / 2 cup mixed fresh herbs, roughly chopped (cilantro and mint)
1 / 3 cup roasted salted peanuts, roughly chopped
Zest of 1 lime, finely grated
3 tbsp fresh lime juice
1 tbsp rice vinegar
1 tbsp fish sauce (or soy sauce for vegetarian)
2 tsp light brown sugar or palm sugar
1 lemongrass stalk, tender inner core only, very finely minced (about 1 tbsp)
1 tsp fresh ginger, finely grated (optional)

Instructions

Use a vegetable peeler to shave the cucumbers into long ribbons (or thinly slice). Place in a colander, sprinkle with the kosher salt, toss, and let drain 10 minutes. Gently pat dry with paper towels.
In a small bowl, whisk together lime juice, rice vinegar, fish sauce, brown sugar, minced lemongrass, and ginger until the sugar dissolves.
In a large bowl, combine cucumber ribbons, shallot, chili (if using), and herbs. Pour over the dressing and toss gently to coat. Taste and adjust with a little more lime juice or fish sauce if needed.
Transfer to a serving platter. Sprinkle with chopped peanuts and lime zest. Serve right away or within 15 minutes for maximum crunch.