THAI-STYLE TOMATO SALAD WITH CUCUMBER AND GINGER

Thai-Style Tomato Salad With Cucumber and Ginger image

Provided by Alexa Weibel

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 14

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3 Persian cucumbers
Kosher salt
3 teaspoons granulated sugar
1 1/2 teaspoons fresh lime zest plus 3 tablespoons juice (from 2 limes)
4 teaspoons fish sauce
1 tablespoon coconut oil or canola oil
1 tablespoon very thinly sliced green serrano chile (about 1/2 large chile)
1 garlic clove, finely grated
12 ounces multicolored cherry tomatoes and small tomatoes, halved or quartered, depending on size
1/2 cup torn fresh basil
1/2 cup small sprigs cilantro
1/4 small red onion, very thinly sliced
1 (1-inch) piece fresh ginger, peeled and cut into matchsticks
1/4 cup roasted salted peanuts, coarsely chopped

Steps:

Create stripes on the exterior of the cucumbers by running the tines of a fork along the length of the skin. Halve the cucumbers lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a colander and toss with 1 teaspoon salt and 1 teaspoon sugar.
Meanwhile, make the dressing: In a large bowl, whisk together the lime zest and juice, fish sauce, coconut oil, chile, garlic and the remaining 2 teaspoons sugar.
Just before serving, add the tomatoes, basil, cilantro, red onion, ginger, cucumbers and half the nuts to the dressing; toss to coat. Transfer to a bowl or platter, top with remaining nuts and serve immediately.