Cucumber Salad with a little heat

Cucumber Salad with a little heat
Write a review
  1. 1/3 cup rice vinegar
  2. 1 1/2 Tbs sugar
  3. salt and pepper
  4. 1 English cucumber, thinly sliced
  5. ¼ red onion, thinly sliced
  6. 1 jalapeño chile, thinly sliced (but see note below before slicing)
  7. fresh cilantro leaves
  8. 2 - 3 Tbs of chopped peanuts (roasted, dry roasted, regular….all are fine but don’t get something flavored like honey roasted)
  1. In a small non-reactive saucepan, combine the vinegar, sugar, salt, and pepper.
  2. 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.
  3. Cut the cucumber, onion, and chile into thin slices and place them into a large bowl (see note below).
  4. Pour the cooled vinegar over the vegetables and toss until all are coated. It pays to use your hands and separate the slices.
  5. Let sit at room temperature for 30 minutes, stirring occasionally.
  6. Just before serving, chop the peanuts and cilantro.
  7. Stir the cilantro into the salad and sprinkle the top with the peanuts.
  1. 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.
  2. 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