Shaved Cucumber Salad with Chili & Mint
And suddenly, it’s SUMMER! The farmer’s markets are ramping up and all the good stuff that comes with the season is staring to show up in spades. Stone fruit, strawberries, peas, cucumbers, beets … watermelon and tomatoes aren’t too far behind now. We have invites out for four BBQs in the next two weeks, and I plan on bringing this crisp, light cucumber salad that pairs perfectly alongside (or dare I say IN) a good burger or hot dog. I’ll also be packing some Kendall-Jackson Vintner’s Reserve Pinot Gris because, folks, is there anything better than a crisp white wine to wind down with outside? I think not.
- 2 lbs English cucumbers
- 1 medium jalepeno pepper
- ½ cup mint leaves, chiffonade
- ¼ cup basil leaves, chiffonade
- 5 green onions, cut at a bias
- ¼ cup peanuts, crushed
- 2 tbsp hot chili oil
- 1 tbsp sesame oil
- juice of 6 limes
- salt to taste
- Using a mandoline or very sharp knife, cut cucumbers into thin coins. Set in a bowl lined with a paper towel to absorb excess liquid while you prep the other components.
- Chiffonade is a chopping technique in which herbs or leafy green vegetables are cut into long, thin strips. To chiffonade, stack leaves of the basil and mint, respectively. Roll them tightly, then slice the leaves perpendicular to the roll creating ribbons.
- In a small bowl, combine oils, lime juice, and salt.
- Remove paper towel from cucumbers, then add prepared jalepenos, mint, basil, green onion, and peanuts.
- Pour dressing over the veggie mixture and toss to combine, adding salt or lime juice to taste.