Inspired by the ingredients in a traditional Vietnamese summer roll, this is a zesty salad that’s hearty enough for a meal any time of the year. To make the recipe your own, choose the types of cucumber and chiles you like best.
Ingredients
- 1 pound cucumbers
- 1/2 teaspoon sea salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons rice wine vinegar
- 2 tablespoons sugar
- 2 tablespoons lime juice
- 2 tablespoons sweet chili sauce such as Mae Ploy (available at Asian markets)
- 1/4 cup chopped red onion
- 1 chile, such as jalapeño, serrano, or poblano, depending on heat preference, stemmed and chopped
- 1 carrot, peeled and cut into matchsticks
- 2 scallions, trimmed and sliced on the diagonal into 2-inch pieces
- 2 Hass avocados, ripe but still firm
- 1 pound cooked jumbo shrimp
- 1/3 cup peanuts
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons chopped fresh cilantro leaves
Directions
Step 1
If using thin English or Persian cucumbers, slice them into 1/4-inch discs; if using thicker cukes, cut them in half lengthwise, then into half-moon shapes about 1/4-inch thick. Place the slices in a large colander set over a large bowl or in the sink and sprinkle with the salt; toss well. Allow the cucumbers to sweat for about 15 minutes, then rinse to remove extra salt and shake well.
Step 2
In a large glass bowl, mix the olive oil, vinegar, sugar, lime juice, and sweet chili sauce. Add in the cucumbers, red onion, chile, carrots, and scallions, and toss to combine. Cut the avocados into small cubes and halve each shrimp lengthwise from top to tail; fold both into the cucumber salad along with the peanuts and herbs. Allow the mixture to marinate for about 20 minutes, then serve at room temperature.
Yields 4 servings