Chef Megan Mitchell

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Cucumber Salad with Mint and Salted Peanuts

  • Serves: 4
  • Complexity: easy
  • Print
Cucumber Salad with Mint and Salted Peanuts

Ingredients

  • 3 persian cucumbers
  • 1/4 cup dry roasted lightly salted peanuts, roughly chopped
  • 3-4 mint sprigs, leaves removed
  • FOR THE SAUCE:
  • 1 clove garlic, grated
  • 2 tbsp. dark brown sugar
  • 1 tbsp. fish sauce
  • 1 tbsp. low sodium soy sauce or tamari
  • 1 tbsp. rice wine vinegar
  • 1 1/2 tsp. salt

Directions

  1. Begin by making the dressing. Combine all of the ingredients in a small bowl and grate in the garlic using a microplane grater. Stir to combine. Set aside.

  2. Thinly slice the cucumbers on a mandoline about 1/8-inch thick. Arrange on a large platter or plate.

  3. 10 minutes before serving, pour the dressing over the cucumbers, add the mint leaves and peanuts. Serve.

    Recipe Courtesy of Megan Mitchell

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