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Although this refreshing, boldly textured and flavored salad is from Yunnan province in southern China, its flavors mirror those of Southeast Asian cooking. That’s because it originates with the Dai ethnic minority, who are related to the people of Laos and Thailand.

Salting the cucumbers draws out excess moisture, preventing it from diluting the other flavors. Don’t use regular cucumbers; they contain a large amount of seeds that will quickly water down the salad. And don’t forget to peel them — the skins block the salt from drawing the maximum amount of liquid out of the watery flesh.

Serve with grilled meats or seafood, along with jasmine rice.

  * 2        medium garlic cloves, finely grated
  * 2        teaspoons finely grated fresh ginger
  * 4        tablespoons lime juice
  * 1½    teaspoons sriracha
  * ½      teaspoon sugar
  * Kosher salt and ground black pepper
  * 3        English cucumbers, trimmed and peeled
  * ½      cup roasted unsalted peanuts, finely chopped
  * 4        scallions, thinly sliced
  * 1         serrano chili, stemmed, halved, seeded, and thinly sliced
  * ½      cup lightly packed fresh cilantro, finely chopped

In a small bowl, stir together the garlic, ginger, lime juice, sriracha, sugar, and ½ teaspoon salt. Set aside. Place the cucumbers on a cutting board. With the flat side of a chef’s knife or a rolling pin, hit the cucumbers until they split and crack.

Slice the cucumbers ½-inch thick on the diagonal and transfer to a large colander set over a large bowl. Add 2 teaspoons salt and toss. Top with a plate smaller than the diameter of the colander; weight down the plate with two or three cans. Let stand until liquid has pooled in the bowl, about 15 minutes. Discard the liquid, then rinse and dry the bowl.

In the same large bowl, combine the cucumbers, peanuts, scallions, chili, and cilantro. Add the dressing and toss to coat. Taste and season with salt and pepper, if necessary.

source: Christopher Kimball, Boston Globe Magazine July 17, 2019
https://www.bostonglobe.com/magazine/2019/07/17/recipes-three-refreshing-salads-beat-heat/gJFm0q8qvV95lTObWmjbpM/story.html

tags: vegetarian, pareve