Thai Peanut Cucumber Salad

Celebrate Colorado Cucumbers with this wicked good 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

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