Peanutty Marinated Cucumbers With Curled Scallion Salad
![Marinated Cucumbers and Green Onion Salad on a serving platter.](https://assets.epicurious.com/photos/64ac138af0a537ecfb046beb/1:1/w_2560%2Cc_limit/CucumberGreenOnionSalad_RECIPE_070523_56423.jpg)
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Active Time
30 minutes
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Total Time
35 minutes
Marinated cucumbers are one of the most enticing snacks to serve during the heat of summer and this nutty version is a worthy addition to yoursalad rotation. To help thecucumbersabsorb the peanut dressing, they get lightly smashed before being cut into pieces, not unlike the technique used to make Chinese smashed cucumber salad (pai huang gua). The dressing, a simple yet punchy combination of peanut butter, lime juice, and a touch of heat from sriracha, is the ideal match that enlivens and balances out the coolness of the cucumbers.
The curled scallion salad that crowns the cucumbers is the real star of the show and what makes this recipe truly exciting. By soaking matchstick pieces of scallions inice water, they transform into tight, curly coils, a clever technique borrowed fromKorean pa muchim. The water washes away their bold oniony bite, allowing you to utilize them like salad greens without the risk of overpowering the dish (or your palate). They get tossed with cilantro, chopped peanuts, and thin slices of Fresno chiles (that are also soaked in ice water to soften their heat) to create a refreshing and texturally enticing match to the cucumbers. Serve this dish as a side to your favorite proteins or as a quick summer salad course.
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What you’ll need
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Creamy Peanut Butter
$5 $4 At Amazon
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Toasted Sesame Oil
$8 At Amazon
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Unseasoned Rice Vinegar
$9 $8 At Amazon
Ingredients
4–6 servings
Step 1
Whisk together ⅓cup creamy peanut butter,3 Tbsp. fresh lime juice,2 Tbsp. honey,2 Tbsp. sriracha,2 Tbsp. unseasoned rice vinegar,1 Tbsp. plus 1 tsp. low-sodium soy sauce,2 tsp. toasted sesame oil, and1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltin a large bowl until smooth.
Step 2
Gently smash1 lb. Persian cucumbers (about 8), ends trimmed, with a rolling pin until slightly cracked open but still retaining their shape. Cut into quarters lengthwise, then cut each spear in half crosswise to make about 2½" long. Add to dressing and toss to coat. Let cucumbers sit at least 10 minutes and up to 20 minutes.
Step 3
Meanwhile, remove dark and pale green parts from1 bunch scallions (about 6)and cut crosswise into 2–3" pieces. Cut each piece in half lengthwise, then cut each piece in half or in thirds, depending on their size, to create long, thin matchsticks. (If any scallions are particularly large, cut the matchsticks in half again. You want to end up with matchsticks that are relatively similar in size.) Place scallions and2 medium Fresno chiles, thinly sliced, in a large bowl of ice water and let sit 10 minutes.
Step 4
Drain scallions and chiles and transfer to a kitchen towel or paper towels and pat dry. Place in a medium bowl; add ⅓cup (packed) cilantro leaves with tender stemsand ⅓cup chopped salted dry-roasted peanutsand toss to combine.
Step 5
Using a slotted spoon or your hands, transfer cucumbers to a large shallow bowl or a platter, leaving excess liquid behind. Scatter scallion salad evenly on top; serve withlime wedgesfor squeezing over.
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