This salad tastes nothing of frogskins and slimewanglers. It is crunchy and punchy and make the perfect addition to any summer barbeque spread, especially when washed down with a tall glass of ice cold frobscottle. —Rebecca Firkser
6 to 8 as a side
For the dressing:
grapeseed oil (or any neutral oil)
cloves garlic, minced
fresh ginger, grated
Zest of 1 lime
Juice of 2 limes
toasted sesame oil
For the salad:
snozzcumber... OR substitute the following:
medium head cauliflower (any color!) or romanesco broccoli
Prep the lemongrass (https://food52.com/blog/10031-how-to-prep-lemongrass) and mince finely. In a small saucepan over medium heat, heat the grapeseed oil. Lower heat a bit and sauté lemongrass, garlic, and ginger until aromatic and slightly softened but not browned, 1 to 2 minutes. Remove from heat and set aside.
In a bowl, combine rice vinegar, lime juice and zest, fish sauce, and soy sauce. Whisk in the lemongrass mixture, then slowly stream in the sesame oil.
For the salad:
If using a snozzcumber: Peel the snozzcumber, slice vertically and chop thin pieces. Place in a large bowl and prepare the dressing.
If using alternative vegetables: Fill a large saucepan halfway with water and a generous pinch of kosher salt. Bring to a boil. Cut the cauliflower into large florets. Fill a bowl with cold water and ice and set aside. Boil the cauliflower for 1 to 1 1/2 minutes, then transfer to the ice bath. Once cool, drain and set aside.
Thinly slice the cauliflower florets (think: flat trees) and place in a large bowl with cucumber, carrots, and scallions. Toss with dressing.
When ready to serve, top with dragon fruit (https://food52.com/blog/9652-everything-you-need-to-know-about-dragon-fruit), cashews, and additional scallions. Enjoy with a large glass of ice-cold frobscottle.
Rebecca Firkser is the assigning editor at Food52. She used to wear many hats in the food media world: food writer, editor, assistant food stylist, recipe tester (sometimes in the F52 test kitchen!), recipe developer. Her writing has appeared in TASTE, The Strategist, Eater, and Bon Appetit's Healthyish and Basically. She contributed recipes and words to the book "Breakfast: The Most Important Book About the Best Meal of the Day." Once upon a time, she studied theatre design and art history at Smith College, so if you need a last-minute avocado costume or want to talk about Wayne Thiebaud's cakes, she's your girl. You can follow her on Instagram @rebeccafirkser.