SPICY CUCUMBER SALAD 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."
1 1/2 pounds cucumber, peeled and 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 red onion, minced
1 tablespoon dry-roasted peanuts, chopped
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.
Makes 4 servings (serving size: 3/4 cup)
Per serving: calories 76 (17% from fat); fat 1.4g (sat 0.2g,mono 0.6g,poly 0.5g); protein 1.6g; cholesterol 0.0mg; calcium 27mg; sodium 247mg; fiber 1.5g; iron 0.3mg; carbohydrate 14.6g
Source: Cooking Light magazine, June 2001
"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."
1 1/2 pounds cucumber, peeled and 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 red onion, minced
1 tablespoon dry-roasted peanuts, chopped
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.
Makes 4 servings (serving size: 3/4 cup)
Per serving: calories 76 (17% from fat); fat 1.4g (sat 0.2g,mono 0.6g,poly 0.5g); protein 1.6g; cholesterol 0.0mg; calcium 27mg; sodium 247mg; fiber 1.5g; iron 0.3mg; carbohydrate 14.6g
Source: Cooking Light magazine, June 2001
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