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Cucumber Salad with Thai Lime Dressing

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Joined: Jan 11, 2007

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Posted to Thread #39 at 2:36 pm on Aug 1, 2007

The dressing really makes this dish. I love it on any number of greens...but do not skip the mint. It adds a really lovely component to this dish. Also, next time, I'd roast the peanuts just a touch.

Cucumber Salad with Thai Lime Dressing


Serves 4
Dressing:
2 tablespoons fresh lime juice
1 tablespoon canola oil
2 teaspoons sweet chili sauce or chili garlic sauce (see Kitchen Note)
teaspoon finely minced garlic
1 to 2 teaspoons brown sugar
teaspoon salt

Salad:
2 cups watercress or arugula leaves, washed and dried
2 medium cucumbers, peeled
cup roasted unsalted peanuts, chopped
2 tablespoons chopped fresh mint

1. Prepare dressing: Combine lime juice, oil, chili sauce, garlic, brown sugar and salt in a small jar. Set aside in refrigerator until 30 minutes before using.
2. Prepare salad: Remove any large stems from watercress or arugula. Wrap in a paper towel and refrigerate until ready to put salad together. Slice cucumbers into 1/8-inch thick slices; wrap in paper towels and refrigerate.
3. Layer half of greens, cucumbers, peanuts and mint on a platter and drizzle with half of the dressing. Repeat layers and serve.

Times Kitchen Note: Look for the sweet chili sauce or chili garlic sauce in the Asian section of major supermarkets.

Adapted from "Raising the Salad Bar: Beyond Leafy Greens Inventive Salads with Beans, Whole Grains, Pasta, Chicken and More" by Catherine Walthers



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something about its depth. - M


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