Thai-Inspired Pea and Cucumber Salad
These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.
1 cascabel chile, seeded and minced
2 tbsp coconut sugar
1 clove garlic, crushed
Juice of 2 limes
2 tbsp fish sauce (for vegetarian or vegan, sub in 1 tsp kosher salt)
⅓ cup chopped, fresh cilantro leaves, plus more for garnish
1 pint grape tomatoes
3 cups fresh, hulled peas
½ of a large cucumber cut into quarters and very thinly sliced
4 scallions, thinly sliced
⅓ cup unsalted, roasted peanuts, chopped, plus more for garnish
Combine all ingredients in a blender and blend until smooth. Taste and adjust seasoning, if necessary.
Combine the remaining salad ingredients in a large bowl. Toss with the dressing and chill before serving. Garnish with extra cilantro and peanuts.
Adapted from 80twenty.ca