Active Time

　　30 minutes

　　Total Time

　　35 minutes

　　Marinated cucumbers are one of the most enticing snacks to serve during the heat of summer and this nutty version is a worthy addition to your salad rotation. To help the cucumbers absorb the peanut dressing, they get lightly smashed before being cut into pieces, not unlike the technique used to make Chinese smashed cucumber salad (pai huang gua). The dressing, a simple yet punchy combination of peanut butter, lime juice, and a touch of heat from sriracha, is the ideal match that enlivens and balances out the coolness of the cucumbers. 

　　The curled scallion salad that crowns the cucumbers is the real star of the show and what makes this recipe truly exciting. By soaking matchstick pieces of scallions in ice water, they transform into tight, curly coils, a clever technique borrowed from Korean pa muchim. The water washes away their bold oniony bite, allowing you to utilize them like salad greens without the risk of overpowering the dish (or your palate). They get tossed with cilantro, chopped peanuts, and thin slices of Fresno chiles (that are also soaked in ice water to soften their heat) to create a refreshing and texturally enticing match to the cucumbers. Serve this dish as a side to your favorite proteins or as a quick summer salad course.

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What you’ll need

　　Chevron

　　Chevron

　　Creamy Peanut Butter

　　$5 $4 At Amazon

　　Toasted Sesame Oil

　　$8 At Amazon

　　Unseasoned Rice Vinegar

　　$9 $8 At Amazon

　　

Ingredients

4–6 servings

　　⅓ cup creamy peanut butter

　　3 Tbsp. fresh lime juice

　　2 Tbsp. honey

　　2 Tbsp. sriracha

　　2 Tbsp. unseasoned rice vinegar

　　1 Tbsp. plus 1 tsp. low-sodium soy sauce

　　2 tsp. toasted sesame oil

　　1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

　　1 lb. Persian cucumbers (about 8), ends trimmed

　　1 bunch scallions (about 6)

　　2 medium Fresno chiles, thinly sliced

　　⅓ cup (packed) cilantro leaves with tender stems

　　⅓ cup chopped salted dry-roasted peanuts

　　Lime wedges (for serving)

　　

Step 1

Whisk together ⅓ cup creamy peanut butter, 3 Tbsp. fresh lime juice, 2 Tbsp. honey, 2 Tbsp. sriracha, 2 Tbsp. unseasoned rice vinegar, 1 Tbsp. plus 1 tsp. low-sodium soy sauce, 2 tsp. toasted sesame oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until smooth.

　　

Step 2

Gently smash 1 lb. Persian cucumbers (about 8), ends trimmed, with a rolling pin until slightly cracked open but still retaining their shape. Cut into quarters lengthwise, then cut each spear in half crosswise to make about 2½" long. Add to dressing and toss to coat. Let cucumbers sit at least 10 minutes and up to 20 minutes.

　　

Step 3

Meanwhile, remove dark and pale green parts from 1 bunch scallions (about 6) and cut crosswise into 2–3" pieces. Cut each piece in half lengthwise, then cut each piece in half or in thirds, depending on their size, to create long, thin matchsticks. (If any scallions are particularly large, cut the matchsticks in half again. You want to end up with matchsticks that are relatively similar in size.) Place scallions and 2 medium Fresno chiles, thinly sliced, in a large bowl of ice water and let sit 10 minutes.

　　

Step 4

Drain scallions and chiles and transfer to a kitchen towel or paper towels and pat dry. Place in a medium bowl; add ⅓ cup (packed) cilantro leaves with tender stems and ⅓ cup chopped salted dry-roasted peanuts and toss to combine.

　　

Step 5

Using a slotted spoon or your hands, transfer cucumbers to a large shallow bowl or a platter, leaving excess liquid behind. Scatter scallion salad evenly on top; serve with lime wedges for squeezing over.