Thai Peanut Cucumber Salad
Celebrate Colorado Cucumbers with this wicked good salad
Thai Peanut Cucumber Salad
Serves 8 PPL
| Ingredient | Qty | Measure | Notes |
| Peanut Dressing Recipe: | |||
| Peanut Butter, Chunky | 1 ½ | Cup | |
| Vinegar, Apple Cider | ¾ | Cup | |
| Soy Sauce, Low Sodium | ¼ | Cup | |
| Oil, Sesame | ¼ | Cup | |
| Sugar, White Cane | ¾ | Cup | |
| Garlic, Fresh Minced | 1 | tsp | Minced or Crushed |
| Water, room temp | ¾ | Cup | |
| Sweet Chili Sauce | ¾ | Cup | |
| Peanuts, Roasted | ¼ | Cup | |
| Cucumber Salad Recipe: | |||
| Cucumber, Fresh | 3 | Ea – Large | Halved and seeded, then sliced |
| Onion, Red | 1 | Ea – Small | Julienned |
| Cilantro, Fresh | 1 | Bunch | Stems removed and leaves rough chopped. Save some for garnish |
| Peanuts, Roasted | 1 | Cup | Rough Chopped, save some for garnish |
PREP METHOD: PREP TIME: 1 Hours COOKING TIME: SERVED COLD
FOR THE DRESSING:
- Place all ingredients into a blender and turn on low speed
- Slowly add the peanut butter and pulse until just mixed
- Add the roasted peanuts and pulse for 30 seconds
- Remove from the blender and store in a sealed container – Will hold for 1 week in the fridge
FOR THE SALAD:
- Wash cucumbers, cut in half lengthwise and scoop out the seeds
- Slice the cucumbers width wise forming half moons
- Peel and Julienne the red onion
- Remove the stems from the cilantro and rough chop the leaves
- Rough chop the peanuts
- Add all of the above prepped items into a large stainless steel mixing bowl
- Add some dressing and toss to combine, add more or less dressing based on your desired dressing level
- Garnish with more chopped peanuts and cilantro if desired
- Add julienned red bell pepper for more crunch factor and a great flavor
