Recipe of the Week

Recipe adapted from Giovanna Vazquez

2 large cucumbers (1 1/2 pounds), sliced into 1/4-inch thick rounds (or equivalent in smaller cucumbers)
1 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
3 tablespoons creamy, unsweetened peanut butter 
3 tablespoons fresh lime juice (from 2 small limes), plus lime wedges for serving
1 packed tablespoon light brown sugar
1 tablespoon unseasoned rice vinegar
1 tablespoon fish sauce, or soy sauce
1 large garlic clove, minced
1/4 cup untoasted sesame oil
1 cup packed grated carrots, shredded on the largest holes of a box grater
2 medium scallions, trimmed and thinly sliced
1/2 cup chopped fresh cilantro 
1 small Fresno or jalapeño chile, seeded and finely chopped
1/2 cup salted, roasted peanuts, chopped, divided

In a large bowl, add cucumbers and 1 teaspoon kosher salt; toss to combine. Transfer cucumbers to a colander and set over now-empty bowl. Set aside for 10 minutes.
Meanwhile, in a medium bowl, whisk peanut butter, lime juice, brown sugar, vinegar, fish sauce, garlic, and remaining 1/2 teaspoon salt until smooth. Slowly whisk in sesame oil until emulsified; set aside.
Pat cucumbers dry with paper towels or a clean kitchen towel. Discard any accumulated liquid in bowl. Transfer cucumbers back into now-empty large bowl.
Add carrots, scallions, cilantro, chile, 1/4 cup peanuts, and half of the reserved peanut-lime dressing to bowl with cucumbers; toss to combine.
Transfer cucumber mixture to a large serving bowl or platter. Top with remaining 1/4 cup peanuts and drizzle with remaining dressing. Serve immediately with lime wedges.