Asian Cucumber Salad with Roasted Peanuts and Chile

This recipe is a change from the traditional vinegar-based cucumber salad. This is a pan-Asian adaptation of cucumber salad that carries a kick.

While I know some chileheads that would go right for the Habanero peppers, I tend to think that this recipe does just fine with a more mild chile like a jalapeno or Serrano. If you are unsure of the heat factor, half the peppers.

Ingredients:

1 long cucumber (any variety)
1 bunch of scallion
1/2 chile pepper, ribbed and diced
2 limes - grated zest and juice
1 tbsp light soy sauce
1 tbsp light brown sugar or Splenda brown sugar substitute
1 tsp peanut oil
1/3 cup roasted peanuts, chopped
6 mint leaves, slivered
6 Thai basil leaves **

Process:

1) Combine lime zest, lime juice, sugar, soy and sugar in a bowl

2) Peel cucumbers and halve lengthwise cutting into long strips or cut into long thin slices using a peeler

3) Cut scallions on the bias creating long diagonal cuts - use whites of scallions including 1/2 inch of the green part

4) Combine cucumbers, scallions and chile in a bowl

5) Toss the veggies with the liquid mixture to coat

6) Add herbs and peanuts and toss again - serve immediately or chilled



** Thai basil is a more assertive than traditional sweet basil. It has a subtle licorice or mint flavor. Thai basil can be purchased at most Asian markets. PLEASE NOTE: Thai basil is NOT interchangeable with traditional sweet basil varieties and is an important element of this recipe