Cucumber with Peanut Lime Dressing
Chef Rachel Petraglia/Georgia Department of Education
Ingredients
10 pounds of cucumber, English, raw
4 cups of peanuts, dry roasted, chopped
2 cups of onion, red, raw, sliced thin
2 cups of mint, fresh, leaves, chopped
2 cups of cilantro, fresh, leaves, chopped
1/2 cup of sugar, granulated
1 tablespoon of salt, kosher
Dressing
• 2 cups juice, lime
• 1/2 cup Soy Sauce
• Garlic, cloves, raw, finely chopped (6 each)
• Chilies, Thai, seeded, finely chopped (6 each)
Directions
Critical Control Point: No bare-hand contact with ready-to-eat food.
To make dressing:
1. Using a mixing bowl, whisk lime juice, soy sauce, garlic, chilies, sugar, and salt. Note: This dressing can be made the day before and held for cold service.
To continue recipe:
2. Slice cucumber into 1/4 inch slices.
Critical Control Point: Refrigerate at 41 F or lower, labeled and dated, until served.
3. In a large mixing bowl, combine the cucumbers, red onion, mint, and cilantro.
4. Gently toss to combine.
5. Pour dressing over the cucumber mixture and gently stir to coat all vegetables with dressing.
6. Place the cucumber mix in one of the following with 4 fluid ounce spoodle or #8 scoop, for students to self-serve: two-inch full or half hotel pans or four-inch long-skinny pans.
7. Stir in and top with peanuts just before serving.
Critical Control Point: Cold hold at 41 F or lower, labeled and dated, until served
Nutrients Per serving
| Calories | 82 kcal |
| Protein | 3.2 mg |
| Carbohydrate | 8 g |
| Total Fat | 5 mg |
| Saturated Fat | <1 mg |
| Cholesterol | 0 mg |
| Vitamin A | 156 IU |
| Vitamin C | 6.6 mg |
| Calcium | 37.6 mg |
| Iron | <1 mg |
| Sodium | 93 mg |
| Fiber | 1.7 mg |
