Baby Cucumbers with Sambal and Peanuts from Vedge by Rich Landau and Kate Jacoby
This Southeast Asian–style cucumber salad is for heat seekers. Here, we build the depth of flavor with complex Chinese black vinegar and tamari, then add two chili sauces: sriracha and sambal...
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Ingredients
- 1 cup roasted salted peanuts, chopped
- 2 tablespoons fresh cilantro leaves
- 2 pounds Persian cucumbers, cut diagonally into ½-inch-thick slices
- 1 teaspoon salt
- ¼ cup sambal oelek
- 2 tablespoons sriracha
- 1 tablespoon toasted sesame oil
- 1 tablespoon tamari
- 2 teaspoons sugar
- 2 teaspoons Chinese black vinegar
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