TALL Blonde loves using fresh, raw herbs whenever possible—for their vibrant flavor, fragrant oils, and natural goodness. This crisp, refreshing cucumber salad is simple to assemble and can be prepared ahead in two parts: the fresh, crunchy ingredients and the flavorful dressing. Toss them together just before serving for a delicious balance of savory, fragrant, spicy, and sweet. Serve it as a refreshing side, or add fresh poached shrimp or lobster meat for a light protein-packed meal.
2 Tbl. fresh lime juice
1 Tbl. dark brown sugar
1 tea. toasted sesame oil
1 tea. HOT toasted sesame oil
1 Tbl. fish sauce
1/4 tea. Kosher salt
1 English cucumber, for their thin skin
3 whole green onions, sliced at a severe angle for appearance
2 Tbl. fresh mint leaves
2 Tbl. fresh sweet basil leaves
2 Tbl. fresh cilantro leaves
2 Tbl. crushed salted peanuts
OPTIONS-
cooked chilled shrimp
cooked chilled lobster meat
Thai chilies, finely diced
toasted sesame seeds
Assemble first six dressing ingredients in a small bowl and set aside. Refrigerate if to be used much later.
With a vegetable peeler, slice off three sides of peel the entire length of the cucumber to make an interesting pattern, then slice into 1/4-inch slices and place in a bowl that will become the serving bowl. Add the sliced green onions. Save the remining four ingredients if you are serving much later to maintain their freshness. Otherwise, add mint, sweet basil, cilantro and peanuts to cucumber and green onions and dressing (optional shrimp or lobster) if serving immediately.
