Cucumber, Peanut and Mint Salad

June 29, 2017

This refreshing salad by Chef Brandon Frohn features in season cucumbers, a hint of mint, crushed peanuts, rice vinegar and a drizzle of honey“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.

Ingredients

1 1/2 pounds english cucumbers

2 ounces shallots, sliced

2 ounces roasted peanuts, roughly chopped

2 ounces rice vinegar

1 tablespoon local honey

1 teaspoonsea salt

1/4 cup safflower or vegetable oil

1 tablespoon chopped mint

Preparation

1. Peel cucmbers (optional) and cut in half lengthwise. Remove seeds.

2. Combine cucumbers and remaining ingridients. Toss well. Serve chilled or room temperatiure.