This cool, crisp, crunchy cucumber salad pairs well with poached rock shrimp, fried calamari, steamed shredded chicken breast, and should be enjoyed alongside the Hendrick's Cucumber 75 Cocktail.

Ingredients

Cucumber Noodles

  • 3 English cucumber
  • 1 shallot, minced
  • 1 sprig Mint, torn
  • 1/2 Cup pickled red onions, sliced thin
  • 2 Tablespoon roasted peanuts, ground

Chili Lime Vinagrette

  • 1/4 Cup lime juice
  • 1 Thai chilli
  • 1/2 clove garlic
  • 1 Tablespoon palm sugar
  • 2 Tablespoon fish sauce
  • 2 Tablespoon canola or vegetable oil

Preparation

Noodle/salad

Cut the cucumbers into 4” blocks.

Using a French mandolin with “teeth,” shave the cucumbers into “noodles” longways, beginning with the skin, down to the seeds. Place the cucumber in a bowl and reserve.

In the bowl, add the shallots, torn mint, and pickled red onions. Season generously with salt and pepper and lightly toss in the dressing.

Plate on a serving platter and garnish with the ground roasted peanuts.

Dressing

Place the lime juice,Thai chili, garlic, palm sugar and fish sauce in a blender. Slowly add the oil while blending on high speed.

Strain through a fine sieve and reserve.