15 minutes
A refreshing salad with crushed cucumbers dressed in a chile-lime dressing, garnished with basil and scallions.
Persian Cucumber, Crushed, torn into chunks
each
Lime Juice, Fresh
tablespoons
teaspoons
Sambal Oelek
teaspoons
teaspoons
cups
Scallions, Thinly sliced
each
to taste
1. Prepare Cucumbers
Cut six Persian cucumbers in half lengthwise and gently crush each half with a large knife. Tear the cucumbers into bite-sized chunks.
2. Make Dressing
In a small bowl, whisk together two tablespoons of fresh lime juice, two teaspoons of canola oil, two teaspoons of sambal oelek, and one teaspoon of toasted sesame oil.
3. Combine and Toss
Transfer the crushed cucumber chunks to a serving bowl, pour the dressing over them, and toss gently to coat each piece.
4. Garnish and Season
Fold in one cup of fresh basil leaves and two thinly sliced scallions. Season with a pinch of Kosher salt to taste and serve immediately.
Opt for smaller, Persian, or English cucumbers as they have thinner skins and fewer seeds, offering a crisper texture.
Freshly squeezed lime juice and fresh chiles are crucial for the best flavor.
Incorporate cilantro or mint, tearing them to release essential oils for an aromatic lift.
Use the flat side of a chef's knife or a wide rolling pin to gently crush the cucumbers, creating crevices for better dressing absorption.
Garnish with toasted nuts or sesame seeds for a crunchy, nutty flavor.
Comments (0)