Thai cucumber peanut salad

Even if you don’t make the cucumbers, the spicy peanut cilantro mixture alone is worth doing and works amazingly well on salads, meats and veggies. To make the topping simply throw 1 teaspoon of chili flakes, along with 1/4 cup each of fresh cilantro and salted peanuts and grind until finely chopped.

Cut some Persian cucumbers in half and then in 2-inch pieces. Whisk together 3 tablespoons of peanut butter, 2 tablespoons each of soy sauce and rice vinegar, 1 teaspoon of sugar, 1/2 teaspoon of kosher salt and a minced garlic clove.

Toss the cucumbers with the peanut sauce and half of the cilantro topping and then serve with the rest of the topping over the top.