Cucumbers sometimes get overlooked as fodder for a main dish or appetizer because they’re so ubiquitous and, let’s be honest, utilitarian.
Available year-round, the bright-green creeping vine plant just isn’t as exciting as veggies you can only get for such a short time in summer — say, a homegrown tomato or bi-colored ear of butter-and-sugar sweet corn.
That said, it’s a low-cal, nutritious fruit rich in antioxidants and various minerals and vitamins. Packed with water (a cucumber is 95 percent water) they’re also an excellent source of hydration for adults who are supposed to take in around 10 cups of water every day.
This recipe is a creamy, peanut buttery take on a Chinese smashed cucumber salad. It brings together crisp wedges of mini cucumbers with citrusy cilantro, toasted sesame seeds and the crunch of chopped, roasted peanuts. Adding zing is a peanut butter-based dressing whisked with soy sauce, honey, lime juice and God’s gift to cooks: a heaping teaspoon of garlicky, umami-filled chili crisp.