Spicy Cucumber Salad with Peanuts


This delightful recipe is just about as cool as the cucumber itself.

The crisp crunch of the garden fresh cucumbers, the slightly sweet and spicy sauce and just the right peanutty taste with the crushed peanuts make this salad a winner.

Don’t fret when you see 20 pounds of cucumbers on your door step this summer from your neighbor.  Just come back to Delicious Dishes Recipes and whip up a tasty, low calorie salad for dinner.  It couldn’t be easier.  Let’s get started.


Here’s all you need.  I used a seasoned rice vinegar.  You can use a sweet white onion if that is all you have, but the red onion really adds a nice subtle spiciness to the dish.


Cut your cucumbers in half lengthwise (I de-seeded mine) and then cut into pieces.  I think the camera added 5 pounds to my cucumbers, or maybe I didn’t cut them thin enough.  I’m going with the camera adding 5 pounds.


This is the step I really wish I would have left out.  Sprinkling the cucumbers with salt and letting the moisture draw from the cucumber is supposed to give you a “crunchier” cucumber.

I didn’t feel it added anything except for too salty of a cucumber….and yes, I did rinse them very well..I promise I did.


Mince your red onion.


Combine the vinegar, water, sugar, and crushed red pepper in a small saucepan; bring to a boil.  Reduce heat and cook the sauce until it has reduced to about 1/3 cup.

This should take about 10 to 15 minutes.  Let cool.


See how the sauce has been reduced to 1/3 cup.  Once it has cooled combine the cucumbers, onions and vinegar reduction in a medium bowl; toss well.  Sprinkle with peanuts.

Just 76 itty bitty calories for a 3/4 cup serving.  Just wait til you taste all these flavors together.  You’ll be begging your neighbor for more cucumbers.

Spicy Cucumber Salad with Peanuts
Serves 4 (3/4 cup serving)
From The Best of Cooking Light cookbook

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
1/2 teaspoon crushed red pepper
2 tablespoons minced red onion
1 tablespoon chopped dry-roasted peanuts

Place cucumbers slices in a colander, sprinkle with salt, and toss well.  Let sit to drain for 1 hour.  Place on several layers of paper towels; cover with additional paper towels.  Let stand 5 minutes, pressing down occasionaly.  Rinse with water 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.  76 calories per serving.

 

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