by Amber Olson
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A&M's Testing Notes:
Expand CollapseAmber Olson's Notes:
Expand1 large refrigerator cold slicing cucumber, washed, peeled, halved lengthwise, seeded and sliced into 1/4" to 1/2" thick slices Ask a question about this ingredient
salt Ask a question about this ingredient
Thai Hot Chile Oil Ask a question about this ingredient
1 cup dry roasted peanuts Ask a question about this ingredient
1/2 cup silken tofu Ask a question about this ingredient
1/2 cup rich, creamy cold coconut milk Ask a question about this ingredient
4 teaspoons minced lemongrass Ask a question about this ingredient
1 tablespoon fresh squeezed lime juice Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/2 teaspoon sugar Ask a question about this ingredient
2 tablespoons coarsely chopped mint Ask a question about this ingredient
1 2" long serrano pepper, coarsely chopped Ask a question about this ingredient
6 large mint leaves, finely julienned Ask a question about this ingredient
Place sliced cucumber in a colander over a bowl, sprinkle generously with salt and let sit in the refrigerator about 30 minutes or while you prepare the rest of the ingredients.
Ask a question about this stepPut peanuts in a bowl and drizzle with the hot chile oil. Toss to coat all the nuts, then grind some nice sea salt over them. Toss again and set aside. Note: if you like really hot flavors, you could also sprinkle the nuts with a bit of cayenne to up the heat.
Ask a question about this stepPut the tofu, coconut milk, lemongrass, lime juice, salt, sugar, chopped mint and serrano pepper in a food processor and process until all the ingredients are blended well, scrapping down sides as needed.
Ask a question about this stepTurn the cucumbers out onto paper towels or a dish towel, blot with additional towels until the cukes are fairly dry of excess liquid. Put them in a bowl.
Ask a question about this stepFor one cucumber, or two servings, use 1/4 cup of the dressing, toss, then add about 6 finely julienned mint leaves and 1/4 cup of the spicy peanuts. Toss again. Enjoy immediately or refrigerate for later.
Ask a question about this stepSome options: I think some unsweetened shredded coconut would be nice to add to this, and I can see some finely shredded carrot as a garnish on top of each serving.
Ask a question about this stepThanks for the recognition by you as well as you're finding the time to even comment!
Sounds divine. Great, great recipe! I like that you can regulate the heat, so that people who like it very hot can sweat to their hearts' content, while those of us who don't can have it our way, too! I plan to make hot and not-so-hot versions of this later this week, on which I will report (of course!!) so stay tuned. ;o)
Oh, to die for, absolutely to die for . . . this is simply gorgeous. I'm making some of this tonight, as I just happen to have picked up some fresh lemongrass a few hours ago, and have everything else on hand. Plus, it looks delicious!!! ;o)
Just read your comment; thank you. We used the rest of the sauce on fish!
Merrill is a co-founder of food52.
Congrats, Amber, on a very cool (while at the same time, very hot) Editors' Pick!! ;o)