Spicy Cucumber Salad with Peanuts
Spicy Cucumber Salad with Peanuts recipe
Cooking Light, June 2001
WOW these were really spicy! It was more overall hot as opposed to burn. If that makes any sense…
I didn’t have time to let them sit for an hour. They sat for about 40 minutes or so. Then I dried them off and tossed them with the pickling liquid. I like the addition of the peanuts.
I have left overs for lunch today. Maybe the’ll be a little more pickle like today. We’ll see.
Measuring cups and spoons
Knife
Cutting board
Peeler
Small saucepan
Mixing bowl
Yield: 4
Spicy Cucumber Salat with Peanuts
Try this Thai-inspired salad with chicken or fish. The sugar in the dressing balances the heat of the red pepper. Salting the cucumber slices draws out some of the moisture, so they're especially crisp in the salad.
Ingredients
- 1 ½ pounds cucumber, peeled, halved lengthwise, and thinly sliced (about 4 cups)
- 2 teaspoons kosher salt
- ½ cup rice vinegar
- ½ cup water
- 3 tablespoons sugar
- ¼ teaspoon crushed red pepper
- 2 tablespoons minced red onion
- 1 tablespoon chopped dry-roasted peanuts
Instructions
- Place the cucumber slices in a 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.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 84Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 635mgCarbohydrates 17gFiber 1gSugar 13gProtein 2g
