Chef & Co-Owner Nick Rabar, Avenue N Kitchen, Providence and East Providence
This cucumber mint salad has terrific flavor from plenty of fresh mint, cilantro and ginger plus a satisfying crunch from the cucumbers. Serve as a cooling appetizer or as a side to the main meal. It’s also a perfect way to use up an abundance of cucumbers from the garden if you grow your own.
Ingredients
SERVINGS: 4-6 Serving(s)
- ⅛ cup lime juice
- ⅛ cup rice wine vinegar
- 1 tablespoon fish sauce
- 1 tablespoon olive oil
- 1 tablespoon (or to taste) sambal or chili crisp
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon sesame seeds
- 1 tablespoon minced ginger
- 1 small bunch fresh mint, washed, stemmed and chopped
- 1 small bunch fresh cilantro, washed and chopped
- 2 English or 3–4 pickling cucumbers, peeled, seeded and sliced in half moons
Preparation
In a large bowl, whisk together the lime juice, rice wine vinegar, fish sauce, olive oil, sambal, sugar, salt, sesame seeds and ginger. Add mint, cilantro and cucumbers, and mix to combine. Adjust salt and sugar to taste and serve.
