Why is it working
- Salting the cucumber attracts excess moisture and preserves them thoroughly and crisp and prevents the dressing from turning wet.
- The use of English cucumbers eliminates the need for peeling and are well suited for raw salads.
This cucumber salad is loud in all right ways. Inspired by holey, layered flavors benchIntensity: nuts peanut butter, pleasantly spicy fish sauce, shiny lime juice and some heat. But not everything is about power movements – cucumbers hold their own and balance, giving a cool crunch and refreshing contrast to every bite.
Easy but satisfactory, cooling, yet complex, this salad creates an ideal balance. Excellent on its own, but even better than the dough dishes, grilled chicken, steak or anything hot on the grill.
Serious Eats/ Frederick Hardy II, Prop Stylist: Christina Daley, Food Stylist: Margaret Dickey
Singing the salad is how the cucumbers are prepared. Our colleague Giovanna VazquezFrom Birmingham, Alabama, Test Kitchen, start to avoid the usual cucumbers to avoid salad figures: boring taste, vegetables that are wet after dressing, and the resulting wet dress, which further rejects things. Because the cucumbers are mostly water, after being thrown with salted sauce, they are notorious to dilute the flavors, thinning the sauces and rapidly soften.
The repair is a smart, simple step: salting. Salting cucumber for salads A technique that has been supported in Serious Eats for years. Start throwing the cucumber with salt and letting them sit for 10 minutes. This highlights their excess moisture and passes them completely. After quickly drying, slices remain crisp and carry the bandage without watering.
The dressing that connects everything. Creamy, rich, salty-sweet, and pretty funky. A mixture of smooth peanut butter, lime juice, vinegar, brown sugar and fish sauce builds a complex base, while the garlic bite, sesame oil adds the depth and the chopped coriander refreshes things. The last handful of roasted peanuts brings salty crunch to every fork.
It can be quickly prepared and layered with flavors and textures This is a refreshing salad that deserves a constant place for a warm weather dinner.
This recipe was developed Giovanna Vazquez; The header was written by Lilah Ibrahim.
This zesty cucumber-salad packs a bold punch
Cooking method
(Keep on the screen awake)
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2 large Cucumber (1 1/2 pound; 680 g Total), 1/4 inches thickly sliced (see notes)
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1 1/2 teaspoon Diamond crystal kosher saltshared; For table salt, use half a quantity
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3 tablespoon creamy, peanut butter (See notes)
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3 tablespoon (45 ml) Fresh lime juice (from 2 small lime), plus lime wedges to serve
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1 packaged tablespoon light brown sugar(approx. 1/2 ounce; 14 g)
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1 tablespoon (15 ml) unreasonable rice vinegar
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1 tablespoon (15 ml) fish word
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1 large garlic cloveminced
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1/4 cup (60 ml) With sesame oil
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2 small carrotpeeled, (4 ounce; 57 g total) and chopped into the largest holes in the box (approx. 1 cup -wrapped)
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2 medium piggycut and thinly sliced
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1/2 cup chopped fresh coriander (1/2 ounce; 14 g)
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1 small (18 g) Fresno or jalapeño chilecoveted and finely chopped
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1/2 cup salted, fried peanuts (2 1/2 ounce; 70 g), chopped, shared
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Add cucumbers and 1 teaspoon of kosher salt in a large bowl; Discard to combine. Move the cucumber into a filter pot and set it in the now empty bowl. Set aside for 10 minutes.
Serious Eats/ Frederick Hardy II, Prop Stylist: Christina Daley, Food Stylist: Margaret Dickey
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In the meantime, whisk peanut butter, lime juice, brown sugar, vinegar, fish sauce, garlic and the remaining 1/2 teaspoon of salt until smooth. Whisk the sesame oil slowly until emulsified; Set aside.
Serious Eats/ Frederick Hardy II, Prop Stylist: Christina Daley, Food Stylist: Margaret Dickey
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Pat cucumbers dry paper with towels or clean kitchen towels. Discard the accumulated liquid into the bowl. Replace the cucumber in the now empty large bowl.
Serious Eats/ Frederick Hardy II, Prop Stylist: Christina Daley, Food Stylist: Margaret Dickey
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Add carrots, hazelnuts, coriander, fresno or jalaeño, 1/4 cup peanuts and reserved peanut lime sauce to be placed in a bowl; Discard to combine.
Serious Eats/ Frederick Hardy II, Prop Stylist: Christina Daley, Food Stylist: Margaret Dickey
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Place the cucumber mixture in a large bowl or bowl. Top with the remaining 1/4 cup of peanuts and sift with the remaining dress. Serve immediately with lime wedges.
Serious Eats/ Frederick Hardy II, Prop Stylist: Christina Daley, Food Stylist: Margaret Dickey
Equipment
Box file, filter
Note
1 1/2 pound of Persian cucumbers can be used instead of English cucumbers. No need to peel them as their skin is thin and gentle.
If the peanut butter is separated, mix well before the bandage is made.
Make-Head and Storage
They can be prepared in advance with peanut lime sauce and stored in the refrigerator for up to 3 days in the refrigerator in the refrigerator.
The cucumber salad is best eaten immediately, while the cucumber is still sharp.