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Description
The classic combination of tomatoes and cucumbers gets new life here from a lively dressing of lime zest and juice, fish sauce and serrano chile inspired by Thai papaya salad. It’s a study in contrasts: Bracing on its own, the salty-spicy vinaigrette is mellowed by fresh summer tomatoes and cucumbers. Large pieces of fresh ginger add a punch of spice without the heat, while cilantro and basil serve as fresh, cooling elements. Enjoy with red curry chicken, coconut rice and a nice crisp beer.
Ingredients
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3Persian cucumbers Kosher salt 3teaspoons granulated sugar 1 1/2teaspoons fresh lime zest plus 3 tablespoons juice (from 2 limes) 4teaspoons fish sauce 1tablespoon coconut oil or canola oil 1tablespoon very thinly sliced green serrano chile (about 1/2 large chile) 1garlic clove, finely grated 12ounces multicolored cherry tomatoes and small tomatoes, halved or quartered, depending on size 1/2cup torn fresh basil 1/2cup small sprigs cilantro 1/4small red onion, very thinly sliced 1(1-inch) piece fresh ginger, peeled and cut into matchsticks 1/4cup roasted salted peanuts, coarsely chopped
Directions
Create stripes on the exterior of the cucumbers by running the tines of a fork along the length of the skin. Halve the cucumbers lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a colander and toss with 1 teaspoon salt and 1 teaspoon sugar. Meanwhile, make the dressing: In a large bowl, whisk together the lime zest and juice, fish sauce, coconut oil, chile, garlic and the remaining 2 teaspoons sugar. Just before serving, add the tomatoes, basil, cilantro, red onion, ginger, cucumbers and half the nuts to the dressing; toss to coat. Transfer to a bowl or platter, top with remaining nuts and serve immediately.
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