Cucumber Roasted Peanut Salad

    

 

 

Ingredients

• 1 1/2  pounds  cucumber, peeled, halved lengthwise and sliced
• 2  teaspoons  kosher salt
• 1/2  cup  rice vinegar
• 1/2  cup  water
• 3  tablespoons  sugar
• 1/4  teaspoon  crushed red pepper
• 1/2 chopped  red onion
• 1 cup (or more) dry-roasted peanuts
• garnished with fresh cilantro

Preparation

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 and cilantro.

We made this salad for Sunday Night Dinner along with Perfect Party Chicken….I’ll share that recipe soon.  Absolutely delicious.  Salting and draining the cucumbers is a bit tedious, but it makes the them nice and crisp……kind of gives it some pop!   I could eat this salad every day and the calorie counts is under 100 per serving!