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This super easy salad has all the elements! Crunchy, Spicy, Savory and sweet. It is easier made if you have a mandolin but can almost as easily be made with a good sharp knife. The salad keeps up to 1-2 days in the refrigerator.
Total Time: 10 minutes
1 tablespoon honey roasted peanut butter or unsweetened type
2 tablespoons toasted sesame oil
1 tablespoon chili crisp
1 tablespoon seasoned rice wine vinegar
1 tablespoon soy sauce
1 teaspoon grated fresh garlic
1/4 teaspoon maldon flaky salt or DC kosher salt
1 pound seedless cucumbers, peeled alternatively down the length then sliced into 1/4 inch thick rounds. Each slice looks like its got stripes.
1 tablespoon toasted sesame seeds
1 tablespoon chopped roasted peanuts
Make the peanut sauce
Whisk the ingredients for the peanut sauce in a bowl.
Place the sliced cucumber in a large bowl.
Drizzle the peanut sauce over and toss gently until the slices are evenly coated with the dressing.
Sprinkle with the sesame seeds and peanuts, serve
Urban Cowgill November 2024