Snozzcumber Salad, Inspired by Roald Dahl's The BFG

June 29, 2016

Test Kitchen-Approved

Author Notes: 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

Serves: 6 to 8 as a side

Ingredients

For the dressing:

  • 2 stalks lemongrass
  • 1 tablespoon grapeseed oil (or any neutral oil)
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated
  • 2 teaspoons rice vinegar
  • Zest of 1 lime
  • Juice of 2 limes
  • 1 teaspoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil

For the salad:

  • 1/4 snozzcumber... OR substitute the following:
  • 1 medium head cauliflower (any color!) or romanesco broccoli
  • 1 English cucumber, thinly sliced
  • 3 carrots (chef's choice color), thinly sliced
  • 3 scallions, plus more for garnish, thinly sliced
  • 1/2 cup roasted salted cashews, coarsely chopped
  • 1/2 dragon fruit, thinly sliced
In This Recipe

Directions

For the dressing:

  1. 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.
  2. 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:

  1. If using a snozzcumber: Peel the snozzcumber, slice vertically and chop thin pieces. Place in a large bowl and prepare the dressing.
  2. 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.
  3. Thinly slice the cauliflower florets (think: flat trees) and place in a large bowl with cucumber, carrots, and scallions. Toss with dressing.
  4. 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.

More Great Recipes:
Salad|Carrot|Cashew|Green Onion/Scallion|Lemongrass|Lime Juice|Soy Sauce|Tropical Fruit|Vegetable|Vinegar|Sesame Oil|Vegetarian