A Pretty Pair of Spicy Cucumber Salads

I have an uncontrollable attraction to cucumber salads. If there were a vegetable online dating network, I would check the box stating only cucumbers need apply. Therefore, I can’t pass up trying any cucumber salad recipe I come across. There’s just something about a crunchy, chilled cucumber salad that is incomparably refreshing and satisfying in the summertime. Add some crunch with peanuts and carrots, a little heat with cayenne and jalapeños, and you’ve got yourself a permanent position in the summer salad rotation in the Anderson kitchen.

Both salads begin the same way with one large English cucumber, peeled, halved lengthwise, seeds removed and sliced into crescents. It’s really simple to remove the seeds. Just drag a spoon down the center, scraping out all the seeds and the surrounding watery flesh.

Spicy Cucumber Carrot Salad
Adapted from Cooking Light

3 Tbsp. low sodium soy sauce
2 Tbsp. rice vinegar
1 tsp. sugar
2 tsp. canola oil
2 tsp. dark sesame oil
1 small garlic clove minced or pressed in garlic press
1/4 tsp cayenne pepper
1 long English cucumber prepared as mentioned above
1 cup of matchstick cut carrots
1 tsp. sesame seeds

Toast sesame seeds in small skillet over medium-high heat for about 5 minutes, being careful not to burn. Combine first seven ingredients in a bowl, stirring well with whisk. Add cucumber and carrots, toss well. Sprinkle with sesame seeds. Serves 2-4.

Cucumber Salad with Jalapeño and Roasted Peanuts
Adapted from Local Flavors

1 long English cucumber prepared as mentioned above
1 bunch scallions, including 1/2 inch of the greens, thinly sliced on diagonal
1 jalapeño pepper, seeds and ribs removed, finely diced (or less depending on your taste)
juice of 2 limes
grated zest of 1 lime
1 Tbsp. low sodium soy sauace
1 Tbsp. light brown sugar
4 tsp. roasted peanut oil
1/3 cup roasted peanuts, chopped
6 mint leaves, slivered
6 large basil leaves, chopped

Combine cucumber, scallions and jalapeño in a large bowl. Combine lime juice, zest, soy sauce, sugar and oil. Toss vegetables with dressing. Add peanuts and herbs, toss again. Serves 2-4.