Cucumber, Peanut and Mint Salad from the Holler and Dash kitchen

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 gifted us with this recipe. 

June 29, 2017

Ingredients

  • 1 1/2 lbs english cucumbers
  • 2 oz shallots
  • 2 oz roasted peanuts, roughly chopped
  • 2 oz rice vinegar seasoned
  • 1 Tbs local honey
  • 1 tsp sea salt
  • 4 oz safflower oil
  • 1 Tbs mint, chopped

Instructions

Preparation:

Rinse cucumbers, cut in half, and scrape out any seeds with a spoon. Julienne cucumbers, and add to a mixing bowl. Peel shallots, cut in half, and julienne. Add to the mixing bowl. Add chopped peanuts. 

In a separate mixing bowl add rice vinegar, honey, and salt. Whisk together. Slowly add oil into the mixture while whisking. Add the dressing to the cucumber mixture. Toss well. Place the mixture into a cooler and allow to marinate for 15 minutes before serving. 

 

To Serve:

Remove the mixture from the cooler, and place into a serving bowl.  Garnish with chopped mint, and a sprinkling of sea salt.  Serve immediately.

 

Ingredients

  • 1 1/2 lbs english cucumbers
  • 2 oz shallots
  • 2 oz roasted peanuts, roughly chopped
  • 2 oz rice vinegar seasoned
  • 1 Tbs local honey
  • 1 tsp sea salt
  • 4 oz safflower oil
  • 1 Tbs mint, chopped
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