Vietnamese Cucumber Salad

• servings: 4 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

2 pounds (about 8) Persian or Japanese cucumbers, stripey peeled

1 large jalapeño, seeds and veins removed if desired, thinly sliced

3 scallions, finely sliced

1 garlic clove, finely grated or pounded with a pinch of salt

1/2 cup coarsely chopped cilantro leaves

16 large mint leaves, coarsely chopped

1/2 cup toasted peanuts, coarsely chopped

1/4 cup neutral-tasting oil

4 to 5 tablespoons lime juice

4 teaspoons seasoned rice wine vinegar

1 tablespoon fish sauce

1 teaspoon sugar

Pinch of salt

Directions

Using either a Japanese mandoline or a sharp knife, thinly slice the cucumbers into coins, discarding the ends. Place slices in a colander. Sprinkle with a teaspoon of kosher salt. Toss and let drain 10 minutes. Transfer cucumbers to a tea towel and blot dry.

In a large bowl, combine the cucumbers, jalapeno, scallions, garlic, cilantro, mint, and peanuts. In a small bowl, whisk together the oil, 4 tablespoons lime juice, the vinegar, fish sauce, sugar, and a small pinch of salt. Dress the salad with the vinaigrette and toss to combine. Taste and adjust seasoning with salt and more lime juice as needed. Serve immediately.