Cucumber Salad with Blistered Peanuts

Cucumber Salad with Blistered Peanuts

This cucumber salad is a quick dish that’s heartier than a typical salad, so it sits somewhere between side dish and main dish. What I like about this salad is that it’s great for entertaining or serving as a side to a stir-fried beef dish or grilled fish steak.

The Jimmy Nardello peppers have no heat but bring a deep pepper flavor that pairs well with the cucumber’s freshness and the oils used to dress the dish. The mix of sunflower and sesame oil balances each other out, so it’s not too bitter. If you want to dial back the spice, you can always swap the Thai chili for a Serrano or fresh cayenne pepper—just make sure to remove the seeds first.

What makes this salad a go-to is its versatility. It’s quick to throw together, yet it has enough heartiness to stand up next to a protein. It’s also great cold or at room temperature, meaning it holds well if you’re prepping ahead. Plus, it keeps for a couple of days in the fridge if you don’t finish it all at once.

Main Ingredients:

Cucumbers: Thickly sliced after being cored, cucumbers add a fresh, crisp texture that withstands the heat of the oil. I prefer the English variety for this dish.

Jimmy Nardello Peppers: These peppers don’t pack any heat but deliver a rich, sweet pepper flavor. You can substitute baby bell peppers if you like.

Roasted Peanuts: Blistered in a pan with a sprinkle of salt, these add crunch and a rich, roasted depth that adds a heartiness to the salad.

Thai Basil: Torn basil leaves add an aromatics and a nice herby spice.

Pin

Print

Cucumber Salad with Blistered Peanuts

0.0 from 0 votes

Course: Salad, Sides, Vegetarian

This cucumber salad is a quick dish that’s heartier than a typical salad, so it sits somewhere between side dish and main dish.

Servings

6

servings

Prep time

15

minutes

Cooking time

5

minutes

Total time

20

minutes

Cook Mode

Keep the screen on while I cook

Ingredients

• 5 cucumbers, peeled, halved, cored,
  sliced ½ inch thick

• 2 cups jimmy nardello peppers,
  sliced ¼ inch thick

• 4 garlic cloves, sliced

• 1 tbsp sesame oil

• 1 tbsp sunflower oil, or neutral oil

• 2/3 cup roasted unsalted peanuts

• 1/2 cup thai basil, packed leaves

• salt to taste

• Dressing

• 1 lime, zest and juice

• 4 tbsp honey

• 1 tbsp rice vinegar

• 1  thai chili, seeded, halved, and sliced

• 1 tsp fish sauce

Method

• Prepare the Dressing: In a small bowl, whisk together lime zest and juice, honey, rice vinegar, Thai chili, and fish sauce until the honey is fully incorporated.
• Blister the Peanuts: In a dry pan, add the peanuts and roast over medium heat, shaking the pan frequently until the peanuts are blistered and golden, about 3-4 minutes. Sprinkle with salt and set aside.
• Prep the Cucumbers: Peel, halve, and core the cucumbers, then slice them into ½-inch thick pieces. Set aside.
• Quick Stir-Fry the Peppers: In a pan, heat sesame oil and sunflower oil over medium-high heat. Add sliced Jimmy Nardello peppers and garlic, stir-frying for about 2 minutes until the garlic is fragrant. Remove from heat.
• Assemble the Salad: Place the cucumber slices in a large serving bowl. Pour the hot cooking oil and peppers over the cucumbers, then drizzle with the dressing. Toss gently to combine. Wait 5 minutes and toss again.
• Finish and Serve: Season with salt to taste. Top with the roasted peanuts and torn Thai basil.

Field Notes

• Serve with our Clams in Coconut Tomato Broth, Fragrant Calrose Rice, and Shallot & Sunflower Chili Crunch