Cucumber Peanut Salad

Name: Cucumber Peanut Salad
Yield: 4 servings
Ingredients: 2 large cucumbers (1 1/2 pounds), sliced into 1/4-inch thick rounds (or equivalent in smaller cucumbers); 1 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume; 3 tablespoons creamy, unsweetened peanut butter; 3 tablespoons fresh lime juice (from 2 small limes), plus lime wedges for serving; 1 packed tablespoon light brown sugar; 1 tablespoon unseasoned rice vinegar; 1 tablespoon fish sauce, or soy sauce; 1 large garlic clove, minced; 1/4 cup untoasted sesame oil; 1 cup packed grated carrots, shredded on the largest holes of a box grater; 2 medium scallions, trimmed and thinly sliced; 1/2 cup chopped fresh cilantro; 1 small Fresno or jalapeño chile, seeded and finely chopped; 1/2 cup salted, roasted peanuts, chopped, divided

Serves 4

Recipe adapted from Giovanna Vazquez

carrots cucumbers

Ingredients

2 large cucumbers (1 1/2 pounds), sliced into 1/4-inch thick rounds (or equivalent in smaller cucumbers)
1 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
3 tablespoons creamy, unsweetened peanut butter
3 tablespoons fresh lime juice (from 2 small limes), plus lime wedges for serving
1 packed tablespoon light brown sugar
1 tablespoon unseasoned rice vinegar
1 tablespoon fish sauce, or soy sauce
1 large garlic clove, minced
1/4 cup untoasted sesame oil
1 cup packed grated carrots, shredded on the largest holes of a box grater
2 medium scallions, trimmed and thinly sliced
1/2 cup chopped fresh cilantro
1 small Fresno or jalapeño chile, seeded and finely chopped
1/2 cup salted, roasted peanuts, chopped, divided

From the farm shop

Cucumbers

Grown at Full Belly — add these to your box.

Method

1
In a large bowl, add cucumbers and 1 teaspoon kosher salt; toss to combine. Transfer cucumbers to a colander and set over now-empty bowl. Set aside for 10 minutes. Meanwhile, in a medium bowl, whisk peanut butter, lime juice, brown sugar, vinegar, fish sauce, garlic, and remaining 1/2 teaspoon salt until smooth. Slowly whisk in sesame oil until emulsified; set aside. Pat cucumbers dry with paper towels or a clean kitchen towel. Discard any accumulated liquid in bowl. Transfer cucumbers back into now-empty large bowl. Add carrots, scallions, cilantro, chile, 1/4 cup peanuts, and half of the reserved peanut-lime dressing to bowl with cucumbers; toss to combine. Transfer cucumber mixture to a large serving bowl or platter. Top with remaining 1/4 cup peanuts and drizzle with remaining dressing. Serve immediately with lime wedges.

From the farm's kitchen

View the original recipe