Cucumber Salad With Roasted Peanuts and Chile

Sweet lord and baby jesus, this is INCREDIBLE! Haha, I can't believe how good it is, I ate the entire bowl and called it dinner. Used regular cukes cause I couldn't fine the fancy ones, removed the seeds Used a grated jalapeno (no seeds) instead of the chili flakes. Used 1 tblsp soy sauce and 1 tblsp. fish sauce Used regular peanut butter and skipped the sugar Used cilantro AND mint Cried like a baby because it was so friggen good. Though I wouldn't eat it before a date (crazy burps, haha)

I don't follow the recipe at all, but it didn't turn out as described. Bad recipe.

Winelady! You are absolutely right -- thank you! We've since adjusted the recipe for clarity, suggesting that readers first cut the cucumbers lengthwise into thin spears, then to cut the spears into 2-inch segments. Looks like the food stylist cut the 2-inch segments on an angle, because they're fancy like that! This salad is delicious any way you slice it. (Seriously, I have made it three times in the last month!) Enjoy!

Wonderful! I learned this recipe from my Thai friend who married my next door neighbor. Two differences: 1) fish sauce instead of soy sauce, and 2) cukes sliced differently, into thin strips lengthwise, and center (seeds) removed.

too salty--leave out added salt altogether.

M I’m going to be out of the country until the 8th.

Dressing was too salty for my taste. Next time will omit kosher salt altogether, and probably switch some or all of the soy sauce & rice vinegar for lime juice.

Made this with the orange beef and it was delicious. I did not add salt and cut the sugar back, used Tamari instead of soy for GF and I doubled the recipe. Not a drop left. Let the salad sit for a bit and I found that the cukes add enough water without adding more.

Peeled regular cucumbers or "English" cucumbers would work equally well! Since this cucumber salad is really an explosion of textures, if using larger cucumbers, I would halve them lengthwise, scoop out the seeds (so they don't dilute flavor and texture), then slice the remaining halves crosswise at an angle into spears.

Omit cilantro, if disliked, and add a bit of julienned holy basil or Italian basil.

how about mint ...

It appears that the cucumbers in the photo have had more prep than simply cutting into 2 inch pieces. Any further clarification would be greatly appreciated.

Used white wine vinegar, no additional salt, and American cucumbers peeled. It turned out great. I flunked on not having any kind of chili oil, love a little spice. Also the comment about having the cucumbers sit in the dressing is very valid as it really helps them release some water and make the peanut sauce lighter in texture and not complete paste.

Just made, very tasty! Due to a recently acquired peanut sensitivity I used almond butter and chopped almonds as per an editor’s suggestion in the comments. Happened to have vegan fish sauce so I used that in place of 1 T soy sauce. Topped with spicy chile crisp aka Lao Gan Ma oil. Cucumbers were still releasing water in the dressing, so I have a good amount left over to use on that bunch of kale waiting in my fridge, possibly topped with tofu. Will make again.

Go to Persia and get some cucumbers