Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
Cucumbers are practically all water, so you gotta dress them like you mean it. This hot, sweet, and tart dressing will have them covered.
Recipe information
Yield
4 servings
Ingredients
5 mini seedless or Persian cucumbers or 1 small English hothouse cucumber (about 12 oz.)
Kosher salt
4 red or green Thai chiles, halved lengthwise keeping stem end intact, or 1 serrano chile, thinly sliced
2 garlic cloves, lightly smashed
1/2 cup unseasoned rice vinegar
2 Tbsp. fish sauce
1 Tbsp. sugar
Chopped unsalted or salted roasted peanuts (for serving)
Preparation
Step 1
Gently smash cucumbers with a rolling pin or the back of a heavy knife just to break open. Tear into irregular 2" pieces and place in a medium bowl; season lightly with salt. Let sit at least 5 minutes and up to 1 hour.
Step 2
Meanwhile, whisk chiles, garlic, vinegar, fish sauce, and sugar in a medium bowl until sugar dissolves. Let sit while cucumbers macerate.
Step 3
Drain cucumbers, discarding any liquid they have released. Add to bowl with dressing and toss several times to coat. Top with peanuts.
Do Ahead
Step 4
Dressing can be made 3 days ahead. Cover and chill.
Recipe notes
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