makedah
05-21-2001, 04:55 PM
I just made this. It is yummy, but considerably more labor than how I usually eat cucumbers -- ice cold with a dusting of kosher salt. It had a nice sweet/sour flavor and the pepper flakes and onion gave it a nice kick.
I used more pepper flakes than the recipe called for, and probably didn't let the vinegar mixture reduce enough. I also topped it with more peanuts. And finally, I forgot to do the final part of the draining. Come to think of it, it would work much better if the cucumbers were completely drained.
If I made this again, I would also increase the amount of onion. This recipe was in a story about gardening.
For those of you who haven't gotten your June issue yet:
Spicy Cucumber Salad with Peanuts
1 1/2 lbs. cucumber, peeled, halved lengthwise, and thinly sliced (about 4 cups)
2 tsp. kosher salt
1/2 c. rice vinegar
1/2 c. water
3 T sugar
1/4 tsp. crushed red pepper
2 T red onion
1 T chopped dry-roasted peanuts
Place the cucumber slices in a colander. Sprinkle with salt. Toss well and drain for 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. Yield: 4 servings.
I used more pepper flakes than the recipe called for, and probably didn't let the vinegar mixture reduce enough. I also topped it with more peanuts. And finally, I forgot to do the final part of the draining. Come to think of it, it would work much better if the cucumbers were completely drained.
If I made this again, I would also increase the amount of onion. This recipe was in a story about gardening.
For those of you who haven't gotten your June issue yet:
Spicy Cucumber Salad with Peanuts
1 1/2 lbs. cucumber, peeled, halved lengthwise, and thinly sliced (about 4 cups)
2 tsp. kosher salt
1/2 c. rice vinegar
1/2 c. water
3 T sugar
1/4 tsp. crushed red pepper
2 T red onion
1 T chopped dry-roasted peanuts
Place the cucumber slices in a colander. Sprinkle with salt. Toss well and drain for 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. Yield: 4 servings.