Smashed Cucumber Salad with Peanuts, Scallions and Cilantro
Refreshing and boldly textured, with savory scallions and peanuts for crunch.
- Makes4 servings
- Cook Time25 minutes
- 1
This refreshing, boldly textured and flavored salad is from the Yunnan province in southern China, but it originates with the Dai ethnic minority who are related to the people of Laos and Thailand. Which explains why the flavor profile mirrors that of Southeast Asian cooking. Salting the cucumbers draws out excess moisture, preventing it from diluting the other flavors. Serve with grilled meats or seafood along with jasmine rice.
Don't use regular cucumbers; they contain a large amount of seeds that will quickly water down the salad, even if first salted to remove excess moisture. And don't forget to peel the cucumbers. The skins will block the salt from drawing out the maximum amount liquid of from the watery flesh.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.