I served this adapted Cooking Light recipe with the Korean-Style Pork Tenderloin and the Sugar Snap Pea Salad with Sweet Ginger Soy Dressing. It was a wonderful and healthy dinner that was full of great flavors and textures. My family enjoyed the entire meal but my husband and I especially loved this cucumber salad. It was spicy, tangy and crunchy. This was an excellent salad that I will be making a lot.
- 2 cucumbers, peeled, halved lengthwise and seeds removed
- 1 tsp salt
- 1/2 cup seasoned rice vinegar
- 1/2 cup of water
- 3 tbsp sugar
- 1/4 tsp crushed red pepper
- 2 tbsp minced sweet yellow onion or red onion
- 1 tbsp chopped dry roasted peanuts
Peel the cucumber then cut in half lengthwise. Take a small spoon and scoop out all the seeds from the cucumber. Cut into bite size pieces and place in a colander, sprinkle with salt and toss well. Drain 1 hour. Place on several layers of paper towels (I used 2). Let stand for 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 cut (about 10 minutes). Remove vinegar reduction from heat; cool. Stir in onion. Combine cucumbers and vinegar deduction in a medium bowl; toss well. Sprinkle with peanuts. Enjoy.