Spicy Cucumber Salad With Roasted Peanuts
This refreshing cucumber salad is a delightful blend of flavors that is sure to please your taste buds. The crisp cucumber slices are paired with the tangy kick of rice vinegar, the subtle sweetness of sugar, and a hint of heat from jalapeño chili. Topped with fresh cilantro and crunchy roasted peanuts, this salad is a perfect side dish for any meal.
— Constant Cookbook
Ingredients
- 1/3 cup rice vinegar
- 1 1/2 Tbs. sugar
- Pinch of sea salt
- Pinch of freshly ground pepper
- 1 English cucumber, cut into slices about 1/4 inch thick
- 1/4 red onion, thinly sliced
- 1 jalapeño chili, thinly sliced
- Leaves from 1/4 bunch fresh cilantro
- 2 Tbs. roasted peanuts
Instructions
- In a small nonreactive saucepan, combine the vinegar, sugar, salt and pepper. Bring to a boil over medium-high heat, then reduce the heat to low. Cook, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Remove from the heat and let cool completely.
- Place the cucumber slices in a large bowl with the onion and chili. Pour the vinegar mixture over the vegetables and stir to coat well. Let the vegetables stand at room temperature for at least 30 minutes, stirring occasionally, to blend the flavors.
- Just before serving, coarsely chop the cilantro and the peanuts. Stir the cilantro into the salad. Transfer the salad to a serving dish and top with the peanuts. Serve at room temperature. Serves 4.
- Adapted from Williams-Sonoma <i>New Flavors for Vegetables</i>, by Jodi Liano (Oxmoor House, 2008).
Yield
Serves 4.
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