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a hot day. The cool mint plays off the chiles in the dressing very well. The crunchy, spicy peanuts are a terrific touch.
Serves 2, with dressing leftover
- 1large, cold cucumber, washed, peeled, halved lengthwise, seeded and sliced into 1/4-inch to 1/2-inch thick slices
- Coarse salt
- 1cup dry-roasted peanuts
- Thai hot chile oil, to taste
- Sea salt, to taste
- 1/2cup silken tofu
- 1/2cup rich, creamy cold coconut milk
- 4teaspoons minced lemongrass
- 1tablespoon fresh-squeezed lime juice
- 1/2teaspoon salt
- 1/2teaspoon sugar
- 2tablespoons coarsely chopped mint
- One2-inch long Serrano pepper, coarsely chopped
- 6large mint leaves, finely julienned
- Place sliced cucumber in a colander over a bowl, sprinkle generously with salt and let sit in the refrigerator for about 30 minutes or the duration it takes you to prepare the rest of the ingredients.
- Put 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.
- Put 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.
- Turn 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.
- For one cucumber, or two servings, use 1/4 cup of the dressing, toss, then the finely julienned mint leaves and 1/4 cup of the spicy peanuts. Toss again. Enjoy immediately or refrigerate for later.
- Some 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.
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