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.