Cue the global warming think pieces because I can’t remember a summer this consistently hot in my lifetime. It’s only August and I’m sweltering. I’ve been countering the heat with lots of seasonal like watermelon, tomatoes, and of course, cucumbers.
This Southeast Asian-inspired salad is one of my new favorite cucumber salads. Adapted from a Bon Appetit recipe, it takes only minutes to prepare. The crunchy peanuts and tangy vinaigrette add a flavorful punch to this cooling side dish.
5 Persian cucumbers
1 serrano chile, sliced
1 garlic clove, smashed
1/2 cup rice vinegar
2 tablespoons fish sauce
1 teaspoon sugar
1/3 cup roasted peanuts, for garnish
1. Gently smash cucumbers with a rolling pin just to break open. Tear into irregular 2-inch pieces and place in a medium bowl; season lightly with salt. Let sit at least 20 minutes and up to 1 hour.
2. Meanwhile, whisk chile, garlic, vinegar, fish sauce, and sugar in another bowl.
3. Drain cucumbers, discarding any liquid they have released. Add to bowl with dressing and toss several times to coat. Top with peanuts and serve.