I had a bunch of cucumbers from my favorite fruit and veg stand in Milford on hand when it came time for our Asian-themed cooking club in July, so I decided to make some cucumber salad. My squeeze doesn’t like cucumbers, so I never order this when we get Thai food for some reason (even though I could easily finish it off myself!)
I did a random Internet search and picked a basic recipe I found. I’m not sure where I found it — it wasn’t on anyone’s blog or anything, otherwise I would have given them credit! It’s a pretty simple recipe. Next time I might include very thinly sliced red onion as well.
• 2 large cucumbers, peeled and sliced
• 4 Tbsp. kosher or sea salt
• 1/2 c. rice vinegar
• 1/4 c. water
• 3 Tbsp. sugar
• 1/2 tsp. crushed red pepper flakes
• 1/4 cup peanuts, finely chopped
• Scallions for garnish
1. Place the cucumber slices in a colander and sprinkle with salt. The salt will draw out water from the cucumbers, so let them drain for about 30 minutes. Rinse slices; drain again.
2. In a small saucepan, combine vinegar, water, sugar, and red pepper. Bring to a boil, and then reduce heat and simmer for about 10 minutes. Cool.
3. In a medium bowl, combine drained cucumber slices with vinegar mixture. Chill before serving. Garnish with chopped peanuts and scallions.