Cucumber With Peanut Lime Dressing
By Chef Rachel Petraglia/Georgia Department of Education
Crushed red pepper flakes make a great substitute for Thai Chili. This salad is sweet, spicy, and completely unique. The recipe is simple and creates a flavorful fruit side that students love!
Ingredients
- 10 pounds of cucumber, English, raw*
- 4 cups of peanuts, dry roasted, chopped
- 2 cups of onion, red, raw, sliced thin
- 2 cups of mint, fresh, leaves, chopped
- 2 cups of cilantro, fresh, leaves, chopped
- 1/2 cup of sugar, granulated
- 1 tablespoon of salt, kosher
Dressing
- 2 cups juice, lime
- 1/2 cup soy sauce
- Garlic, cloves, raw, finely chopped (6 each)
- Chilies, Thai, seeded, finely chopped (6 each)
Nutrients Per Serving
| Serving Size: | 1/2 Cup |
|---|---|
| Calories: | 82 |
| Carbohydrates: | 8 g |
| Cholesterol: | 0 mg |
| Sodium: | 93 mg |
Directions
Critical Control Point: No bare-hand contact with ready-to-eat food.
To make dressing:
- Using a mixing bowl, whisk lime juice, soy sauce, garlic, chilies, sugar, and salt. Note: This dressing can be made the day before and held for cold service.
To continue recipe:
- Slice cucumber into 1/4 inch slices.
Critical Control Point: Refrigerate at 41 F or lower, labeled and dated, until served. - In a large mixing bowl, combine the cucumbers, red onion, mint, and cilantro.
- Gently toss to combine.
- Pour dressing over the cucumber mixture and gently stir to coat all vegetables with dressing.
- Place the cucumber mix in one of the following with 4 fluid ounce spoodle or #8 scoop, for students to self-serve: two-inch full or half hotel pans or four-inch long-skinny pans.
- Stir in and top with peanuts just before serving.Critical Control Point: Cold hold at 41 F or lower, labeled and dated, until served
*Note: Honeydew melon can also be swapped for cucumber for another refreshing take on this dish.
Nutrients Per Serving
| Serving Size: | 1/2 Cup |
|---|---|
| Calories: | 82 |
| Carbohydrates: | 8 g |
| Cholesterol: | 0 mg |
| Sodium: | 93 mg |
