Cucumber Salad with Peanut-Lime Dressing

Instructions

1

In a large bowl, add cucumbers and 1 teaspoon kosher salt; toss to combine. Transfer cucumbers to a colander and set over now-empty bowl. Set aside for 10 minutes.
2

Meanwhile, in a medium bowl, whisk peanut butter, lime juice, brown sugar, vinegar, fish sauce, garlic, and remaining 1/2 teaspoon salt until smooth. Slowly whisk in sesame oil until emulsified; set aside.
3

Pat cucumbers dry with paper towels or a clean kitchen towel. Discard any accumulated liquid in bowl. Transfer cucumbers back into now-empty large bowl.
4

Add carrots, scallions, cilantro, fresno or jalapeño, 1/4 cup peanuts, and half of the reserved peanut-lime dressing to bowl with cucumbers; toss to combine.
5

Transfer cucumber mixture to a large serving bowl or platter. Top with remaining 1/4 cup peanuts and drizzle with remaining dressing. Serve immediately with lime wedges.
6

Box grater, colander
7

1 1/2 pounds of Persian cucumbers can be used in place of the English cucumbers. There&
8

If the peanut butter has separated, stir it well before making the dressing.
9

The peanut-lime dressing can be made in advance and stored in an airtight container in the refrigerator for up to 3 days.

The cucumber salad is best eaten right away, while the cucumbers are still crisp.