Creamy Cucumber-Cilantro Salad
5
- Prep Time15 min
- Total Time15 min
- Makes4 to 6 servings
Produced by Stephanie Han Kim, Food Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Madeleine Johari
A crunchy cucumber salad is a perfect pairing for noodles and dumplings. This creamy cilantro-jalapeno dressing is a great way to make use of that wilting half bunch of cilantro in your crisper—even if it’s just the stems.
Ingredients
1/2 bunch cilantro, including stems
1/3 cup mayonnaise
1 jalapeño, seeded and coarsely chopped
1 garlic clove, peeled
2 to 3 tbsp lime juice
1 tbsp rice vinegar
1 tbsp soy sauce
8 mini cucumbers
1/4 tsp salt
chili oil, for serving (optional)
chopped fresh mint, for garnish (optional)
chopped salted peanuts, for garnish (optional)
Instructions
Combine cilantro with mayo, jalapeno, garlic, lime juice, vinegar and soy in a blender. Pulse until smooth, scraping down sides as needed. (Taste and adjust any seasoning, if desired.)
Cut cucumbers accordion-style by placing a cucumber lengthwise between two chopsticks on a cutting board and slicing it diagonally into 1⁄4-in.-thick slices, letting the chopsticks stop your knife from slicing all the way through. Flip cucumber over and repeat cutting. Remove cucumber and gently pull on each end, opening it up like an accordion. Repeat with remaining cucumbers.
Arrange cucumbers on a serving platter. Sprinkle with salt, then top with cilantro-jalapeno dressing. Drizzle with chili oil and scatter mint, salted peanuts and more cilantro overtop, if desired.
This recipe was created for Chatelaine by Julie Van Rosendaal as part of an easy dumpling feast that your guests can help make.
Get more of our best barbecue side-salad recipes.
Julie Van Rosendaal is the author of 12 best-selling cookbooks and a food columnist on CBC Radio, and she writes about food for publications across Canada.
