FOOD FRIDAYS: Cucumber Salad⁠

This refreshing salad pairs nicely with any meal and can be prepped ahead of time for the whole week. ⁠


  • 2 pounds (about 8) Persian or Japanese cucumbers, stripey peeled
  • 1 large jalapeño, seeds and veins removed if desired, thinly sliced
  • 3 scallions, finely sliced
  • 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


  1. Using either a Japanese mandoline or a sharp knife, thinly slice the cucumbers into coins, discarding the ends. Place slices in a colander. Sprinkle with a teaspoon of kosher salt. Toss and let drain for 10 minutes. Transfer cucumbers to a tea towel and blot dry.
  2. 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.

Recipe from Alexandra Cooks.