Spicy Cucumbers With Mint, Scallions and Crushed Peanuts

• 3 tablespoons freshly squeezed lime juice 
• 1 tablespoon palm sugar or dark brown sugar
• 2 teaspoons toasted sesame oil
• 2 teaspoons fish sauce
• 2 small Thai chiles (not bird’s-eye), very thinly sliced, or substitute 1 serrano chile
• 1 Fresno chile, thinly sliced crosswise
• 450 g cucumber, preferably Persian, sliced ¼ inch thick
• 3 or 4 scallions, both white and green parts, thinly sliced on a long bias

• Salt
• ¼ cup fresh mint leaves, some whole, some torn
• ¼ cup small basil leaves (preferably Thai or cinnamon basil)
• 2 tablespoons roughly chopped cilantro
• ⅓ cup salted peanuts, crushed using a rolling pin or mortar

PREPARATION

Step 1
Make the dressing: Put lime juice and sugar in a small bowl. Stir to combine, allowing sugar to dissolve. Stir in sesame oil and fish sauce. Add the Thai and Fresno chiles. Set aside.

Step 2

Put cucumbers and scallions in a serving bowl. Sprinkle very lightly with salt and toss. Add the dressing and toss well to coat. Refrigerate to chill, about 30 minutes.

Step 3
Top with mint, basil and cilantro. 

Sprinkle with crushed peanuts.