Spicy Cucumber Salad with Peanuts

Servings: 4
Thai inspired salad — the sugar in the dressing balances the heat of the red pepper.

1 1/2 pounds cucumber, peeled, halved lengthwise, and thinly sliced (about 4 cups)
2 teaspoons kosher salt
1/2 cup rice vinegar
1/2 cup water
3 tablespoons sugar
1/4 teaspoon crushed red pepper
2 tablespoons minced red onion
1 tablespoon chopped dry-roasted peanuts

Place cucumber slices in colander; sprinkle with salt. Toss well. Drain 1 hour. Place cucumber slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Rinse and pat dry. Combine vinegar, water, sugar and pepper in a small saucepan. Bring to a boil. Reduce heat; cook until reduced to 1/3 cup (about 10 minutes.) Remove vinegar reduction from heat; cool. Stir in onion. Combine cucumbers and vinegar reduction in a medium bowl; toss well. Sprinkle with peanuts.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>