V Vietnamese Cucumber Salad
From Samin Nosrat's Salt Fat Acid Heat. Ready in under 20 minutes and leftovers are delicious.
2 pounds (about 8) Persian or Japanese cucumbers, stripey peeled - any type of cucumber will work
1 large jalapeño, seeds and veins removed if desired, thinly sliced
3 scallions, finely sliceed
1 garlic clove, finely grated or pounded with a pinch of salt
1/2 cup coarsely chopped cilantro leaves
16 large mint leaves, coarsely chopped
1/2 cup toasted peanuts, coarsely chopped
1/4 cup neutral-tasting oil
4 to 5 tablespoons lime juice
4 teaspoons seasoned rice wine vinegar
1 tablespoon fish sauce
1 teaspoon sugar
Pinch of salt
Using either a Japanese mandoline or a sharp knife, thinly slice the cucumbers into coins, discarding the ends. In a large bowl, combine the cucumbers, jalapeno, scallions, garlic, cilantro, mint, and peanuts. In a small bowl, whisk together the oil, 4 tablespoons lime juice, the vinegar, fish sauce, sugar, and a small pinch of salt. Dress the salad with the vinaigrette and toss to combine. Taste and adjust seasoning with salt and more lime juice as needed. Serve immediately.