Cucumber Salad with a little heat
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- 1/3 cup rice vinegar
- 1 1/2 Tbs sugar
- salt and pepper
- 1 English cucumber, thinly sliced
- ¼ red onion, thinly sliced
- 1 jalapeño chile, thinly sliced (but see note below before slicing)
- fresh cilantro leaves
- 2 - 3 Tbs of chopped peanuts (roasted, dry roasted, regular….all are fine but don’t get something flavored like honey roasted)
- In a small non-reactive saucepan, combine the vinegar, sugar, salt, and pepper.
- Bring to a simmer over medium heat, stirring a little, until the sugar is dissolved, 2-3 minutes. Remove from heat and let cool completely.
- Cut the cucumber, onion, and chile into thin slices and place them into a large bowl (see note below).
- Pour the cooled vinegar over the vegetables and toss until all are coated. It pays to use your hands and separate the slices.
- Let sit at room temperature for 30 minutes, stirring occasionally.
- Just before serving, chop the peanuts and cilantro.
- Stir the cilantro into the salad and sprinkle the top with the peanuts.
- f you don’t want the heat, do what I do. Cut the stem end off the chile. Slice it into about four pieces length ways. Using a small knife cut out all the white ribs and seeds. Slice the green part into very thin strips then cross cut them into a mince. This will give you the flavor without the heat.
- If you don’t like raw onion you should try this anyway. Red onion is not intense and goes great in this recipe. And anytime you want to de-flame onion…cut it according to the recipe, put it in a colander, and run it under cold water for ten seconds.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/