Every hero has a side kick and Holler & Dash’s delectable biscuits have a new one! Inspired by his front porch sitting days while growing up in East Tennessee, Chef Brandon Frohne has crafted the Cucumber, Peanut and Mint Salad – a seasonal recipe highlighting the heirloom salted cucumber salad that was taught to many Southerners, but re-created in a whole new way. 

Combining one of the most popular vegetables many southerner’s have grown in their own gardens, the refreshing salad features a hint of mint, crushed peanuts, rice vinegar as well as honey and will be rolling on the Holler & Dash menu beginning June 19. Not too pricey and absolutely delectable. 

“Cucumbers are a garden staple for most Southerners. They’re versatile and delicious whether eaten freshly cut from the garden, salted, or put up in a hot pickle brine! This heirloom cucumber recipe is a refreshing spin on a traditional Southern salted cucumber salad with a hint of mint, crushed peanuts, rice vinegar, and honey," Brandon says, and we can't agree more.   

Chef Brandon Frohne, Director of Culinary for Holler and Dash, a biscuit house in Franklin and Melrose neighborhood gifted us with this recipe.