Summer Salad Recipe

Prepare cucumbers

Wash cucumbers. Trim ends. If using English cucumbers, halve lengthwise then slice thin on the diagonal or into 1/8- to 1/4-inch rounds for a pleasing bite. Place the sliced cucumbers in a large mixing bowl.

Salt cucumbers briefly

Sprinkle 1/2 teaspoon of the salt over the sliced cucumbers, toss to combine, and let sit for 8–10 minutes to draw out excess water. After resting, gently squeeze or drain any liquid and discard. This keeps the salad crisp and prevents a watery dressing.

Slice onion and chile

While cucumbers rest, peel and very thinly slice the red onion into half-moons. If you prefer milder onion, soak the slices in cold water for 5 minutes and drain. Finely slice the Thai chile (remove seeds for less heat). Add both to the bowl with the cucumbers.

Add herbs and peanuts

Roughly chop the cilantro leaves and tender stems. Reserve a tablespoon of chopped peanuts for garnish and add the remaining chopped peanuts and cilantro to the cucumber-onion mixture. Season with remaining 1/4 teaspoon salt and the black pepper; toss lightly to combine.

In a small bowl or jar combine the lime juice, rice vinegar, fish sauce (or soy), and brown sugar. Whisk until the sugar is dissolved.

Slowly whisk in the neutral oil until the dressing is emulsified. Taste and adjust: add a pinch more sugar if too tart, a few drops more fish sauce for saltiness, or extra lime for brightness.

Pour the dressing over the prepared salad and toss gently until everything is evenly coated. Let the salad sit 5–10 minutes at room temperature so flavors marry, or serve immediately if you prefer maximum crunch.

Transfer to a serving bowl, sprinkle the reserved chopped peanuts on top, and garnish with a few extra cilantro leaves. Serve chilled or at room temperature.