Vietnamese Cucumber Salad

Ingredientes

• 2 pounds Persian or Japanese cucumbers (about 8), 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
• 0.5 cup coarsely chopped cilantro leaves
• 16 large mint leaves, coarsely chopped
• 0.5 cup toasted peanuts, coarsely chopped
• 0.25 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

Pasos

1. 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.
2. 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.