INGREDIENTS
1 1/2 pounds cucumber (about 4 cups), peeled, halved lengthwise, and thinly sliced
2 tsp kosher salt
1/2 c rice vinegar
1/2 c water
3 Tbsp sugar
1/4 tsp crushed red pepper
2 Tbsp minced red onion
1 Tbsp chopped dry-roasted peanuts

INSTRUCTIONS

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

4 servings (3/4 c serving = 76 calories)

REFERENCE
Cooking Light, June 2001, p 120.

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