Thai Cucumber and Shiitake Salad

The secret to the light-yet-addictive flavor of this dish is the initial preparation of the cucumber. The salt firms it up to intensify the natural cucumbery goodness. Top it with fresh herbs, crispy shiitake mushrooms, and toasted peanuts for something worth sharing!

Makes: 1-½ quarts salad (~8 servings)

Ingredients

• 3 large cucumbers (~2-2½ lbs.)

• 1 tablespoon kosher salt 

• 4 tablespoons vegetable oil

• 14 ounces RI Mushroom Co. Shiitake mushrooms, stemmed, sliced thinly

• ½ cup raw peanuts, roughly chopped 

• ¼ cup white sugar 

• ¼ cup rice wine vinegar 

• 2 each jalapeño peppers, seeded, minced

• ¼ cup cilantro, chopped

Directions

1. Prepare cucumbers by peeling, cutting in half lengthwise and removing the seeds by scraping with a tablespoon. Place into a colander and toss them with kosher salt. Let them drain in the sink for 30 minutes.

2. In the meantime, heat oil in a large non-stick skillet over medium-high. Once oil is shimmering, add mushrooms and cook, stirring occasionally, until the mushrooms start to brown, about 4-5 minutes. Add peanuts and cook until the peanuts are toasted and fragrant and mushrooms are crisping up, another 4-5 minutes. Remove from heat and place on a plate to cool to room temperature. 

3. Rinse cucumbers with cold water and pat dry with paper towels. 

4. In a large bowl, whisk together sugar, vinegar, minced jalapeños, and chopped cilantro until the sugar dissolves. Add prepared cucumbers and half of the mushroom mixture; toss to combine. Garnish with remaining crispy mushrooms and peanuts and enjoy!

   Chef’s Notes:

   • If you crave something more spicy, leave the seeds in the jalapeño.