Cheryl's Thai Inspired Cucumber Salad
Servings: 4
Ingredients
Combine
- 1/2 cup dry-roasted peanuts chopped
- 1/2 tablespoon salt
- 1.5 tablespoons chili oil
- Set aside for garnish
Ingredients
- 1-2 large cucumbers (we like Old English). We prefer to not peel to allow for color variance in the salad, but you can if you so choose. Cut lengthwise and then in ¼ inch slices on the diagonal
- 1/2 cup sour cream or Greek yogurt (or 1/4 cup each)
- 1/4 cup unsweetened coconut milk full fat, cold
- 2 tablespoons lemongrass finely minced. Remove outside layer of stalk. Bend it a bit to release aromatics
- Zest of a whole lime
- Juice of half of a lime
- 1/2 teaspoon Kosher salt (or to taste)
- 1/2 teaspoon honey
- 1 tablespoon fresh mint roughly chopped
- 1/2 Thai chili pepper seeded & minced
- 6 large mint leaves thin julienned style for garnish
Instructions
- Slice the cucumber, set aside
- Mix sour cream or Greek yogurt (or a mixture), coconut milk, lemongrass, salt, lime juice, honey, chopped mint and Thai Chili in a food processor and process until all the ingredients are blended well, scraping down sides as needed. An alternative is to use a handheld immersion blender if you have one.
- In a bowl blend mixture with lime zest and check if additional salt is needed.
- Add in sliced cucumbers, mix well.
- Chill in fridge for 1-2 hours, serve over fresh lettuce.
- Garnish with some of the spicy peanuts and julienned mint Enjoy!!