From Cooking Light Annual Recipes 2002. This is a Thai-ish dish that gets rave reviews even from cucumber haters. It went perfectly with the grilled salmon and the Creamy Horseradish Potato Salad on Labor Day. Even if you find yourself without peanuts as I did the last time I made it, it is sweet and spicy and ... crunchilicious!
Spicy Cucumber Salad with Peanuts
1-1/2 pounds cucumber, peeled, 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 minced red onion
1 tablespoon chopped dry-roasted peanuts
1. Place 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.
2. Combine vinegar, water, sugar, and red 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. Yield 4 servings.
Home recipes gathered from all over.
I'm refreshing and republishing the recipes which began being shared here way back in 2004.
Subscribe to:
Post Comments (Atom)
Rum-ish Goodness: Captain's Blood and Jade
First posted in 2010. It's pretty obvious that I haven't been cooking much lately. And what I've been cookin' ain't been...
-
I kicked off our Christmas cookie season by whipping up a batch of Amaretti. Absurdly simple, these are some of my favorites ... basically m...
-
These are from Gordon Ramsay's Home Cooking and they will completely revolutionize the image that springs into your head when someone s...
No comments:
Post a Comment