What to CookSalad

Sesame Peanut Cucumber Salad

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Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.

Today: The salad you'll want to eat the rest of the summer.

Sesame peanut cucumber salad from Food52

WHO: Bob Vivant is a writer, recipe developer, and photographer in Chicago who strives to make cooking fun and approachable.

WHAT: The salad you'll want to eat the rest of the summer.

HOW: Slice your cucumbers and radishes, toss with dressing, and top with sesame seeds.

WHY WE LOVE IT: This is a no-cook recipe that's far from being bland -- and it doesn't ask much of you on a steaming-hot summer day. Eat piles of it, straight-up, for lunch -- or serve it for dinner with fish, chicken, or pork.

Seasame Peanut Cucumber Salad by Bob Vivant

Serves 2 to 3

1 large cucumber, thinly sliced
1 large or a few small radishes, cut into matchsticks
1 fresh hot red chile pepper, diced (remove the seeds for a milder salad)
1 clove garlic, finely minced
1/2 teaspoon fresh ginger, grated or finely minced
1 lime, zest and juice
1 tablespoon rice vinegar
1/2 teaspoon fish sauce
2 teaspoons sesame oil
1 teaspoon honey
1 teaspoon black sesame seeds
2 tablespoons salted and roasted peanuts, roughly chopped
Fresh Thai basil, mint, or cilantro or a combination of them, chopped

See the full recipes (and save and print it) here.

Photo by James Ransom

Into this bowl? We have it stocked in Provisions. See the exclusive Provisions Hand-Dipped Beech Wood Bowl.




Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Cucumber, Summer, Wildcard Winners