Spacer Spicy Cucumber Salad with Peanuts
  | Asymmetry | Cooking | Spicy Cucumber Salad with Peanuts |



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


  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)

Cooking Light, June 2001, p 120.

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Except where noted, all material on this site is © 2001 Rebecca J. Stevenson