Cucumber Salad With Chile And Mint
Cucumbers make a cool, crisp salad to serve at lunch or dinner, especially when keto eaters crave a light complement to a heartier meat course. But we didn’t want cucumbers that got soggy from theirown moisture; cucumber liquid can mute flavor and texture, and dilute the dressing.
Ingredients
- 2 small cucumbers 12 ounces, peeled, halved
- lengthwise seeded, and sliced thin
- 2½ tablespoons white wine vinegar
- 1 Thai chile stemmed, seeded, and minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon toasted sesame oil
- 1½ teaspoons fish sauce
- ¾ teaspoon lime juice
- 2 tablespoons minced fresh mint
Instructions
- Line rimmed baking sheet with paper towels and evenly spread cucumber slices on sheet. Refrigerate while preparing dressing.
- Bring vinegar to simmer in small saucepan and cook until reduced to 1 tablespoon, 3 to 5 minutes. Transfer to large bowl and let cool to room temperature, about 5 minutes. Whisk in chile, olive oil, sesame oil, fish sauce, and lime juice until well combined. Add chilled cucumbers and mint and toss to combine. Let sit for 5 minutes, then toss to redistribute dressing. Season with salt and pepper to taste. Serve.