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 a freelance food writer and recipe developer. Her work has appeared in a number of publications, among them Food52, TASTE, Edible Manhattan, Extra Crispy, The Strategist, and Bon Appetit's Healthyish. 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.