Cucumber Salad with chile and roasted peanuts:

3 -5 cucumbers

1 small red onion

1 serrano chile, finely dices

Grated zest and juice of two limes

1 TBS soy sauce

1 TBS light brown sugar

4 tsp peanut oil (I used walnut oil here cause that’s what I had)

1/3 cup roasted peanuts, chopped

6 mint leaves, slivered (I left these out because I forgot)

6 Thai basil leaves (or more to taste-I used more)

Peel the cucumber, halve it lengthwise, and cut it into long strips.  Or remove long thin slices with a vegetable peeler.  Thinly slice the onions.  Combine cucumbers, onions and chile in a bowl.  Combine lime zest, juice, soy, sugar, and oil.  Toss the vegetables with the dressing, then add the peanuts and the herbs and toss again.

Adapted from Local Flavors by Deborah Madison.

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