(recipe from the book Local Flavors used with permission of the author, Deborah Madison)
1 bunch scallions, including greens
1 Serrano chile, finely diced
grated zest and juice of 2 limes
1 Tablespoon of light soy sauce
1 Tablespoon of light brown sugar
4 teaspoons roasted peanut oil
1/3 cup roasted peanuts, chopped
6 mint leaves, slivered
6 Thai basil leaves
- Peel cucumber, half it lengthwise, and cut it to long strips. Or remove long thin slices with a vegetable peeler. Thinly slice the scallions on a diagonal, making them long and thin.
- Combine cucumbers, scallions, and chile in a bowl.
- Combine lime zest, juice, soy, sugar and oil.
- Toss the vegetables with the dressing and add the peanuts and herbs and
toss again.