Prep 20 mins
Cook 1 hr
This is a spicy, refreshing salad that's perfect served on a hot summer evening with garden-fresh veggies. It's easiest to use a mandoline to slice the veggies, but a sharp knife and patience will do quite well, also!
- 1 1⁄2 tablespoons fresh lime juice
- 1 1⁄2 tablespoons rice wine vinegar
- 1 tablespoon canola oil
- 1 clove garlic, minced
- 1 teaspoon brown sugar
- 1 teaspoon lime zest
- 1⁄2-1 small jalapeno, seeded and minced
- salt and pepper
- 1 seedless cucumber
- 1 small red bell pepper
- 1 medium carrot
- 1⁄2 small red onion
- 1 -2 tablespoon chopped cilantro (optional)
- 1⁄4 cup dry roasted peanuts, chopped
- Whisk the first 7 ingredients (lime juice through jalapeno) in a large bowl.
- Season with salt and pepper.
- Trim the ends from the cucumber.
- Split lengthwise in half.
- Slice very thinly.
- Toss into the dressing.
- Halve the red pepper vertically, core and remove seeds and white membranes.
- Slice the pepper, horizontally, into very thin strips.
- Add to the dressing and toss.
- Peel the carrot and trim off ends.
- Slice diagonally into very thin slices.
- Add to the rest of the salad.
- Peel the onion and cut in half horizontally.
- Then slice vertically into very thin strips.
- Add these to the bowl and toss everything together until well mixed.
- Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).
- Transfer to a serving bowl.
- Sprinkle cilantro (if used) and peanuts over top.
Had my name written all over this, though to be honest, I'll be limiting myself to one genre of Asian. That of Thai...no, Vietnamese...no, Chinese...no,...
I made this salad to go in spring rolls with brown rice noodles, chopped roasted peanuts, spinach, and red cabbage. It was absolutely delightful all together. My only tinkering was to add some sesame oil, a touch of oyster sauce, and used a fresno chile instead of a jalapeno. It had a pleasant bite from the pepper and a nice acidic tang overall. The sesame oil seemed to help meld the flavors on another level, IMHO. This is a great, light salad that could easily accompany any Thai or endless other Asian and/or summery dishes. Especially give this a try with garden veggies.
Oh, this was SO good! I made an 8x recipe to take to a large outdoor party (my neighbor has tons of sweet, crisp cukes in his garden) and kept the salad in a large bowl placed in an even larger bowl of crushed ice since it was an outdoor party and the temps were over 90 degrees. This was the second side to disappear from the buffet table (out of about 14 or 15 dishes) and I received tons of compliments on it. The flavors were awesome, tart/sweet dressing with the crunch of the cukes and carrots and peanuts. I'm so glad that I chose this particular recipe to make! :) Thanks!