Serves 4


  • For the Dressing
  • 1/2 cup                        rice vinegar
  • 1/2 cup                        water
  • 2 tablespoons             sugar
  •  The Cucumbers 
  • 3                            cucumbers, peeled, halved lengthwise, and thinly sliced
  • 2 teaspoons                kosher salt
  • 1/4 teaspoon              crushed red pepper
  • 2 tablespoons             minced red onion
  • For the Garnish
  • 1 tablespoon               chopped dry roasted peanuts

Combine the vinegar, water, sugar and chili pepper in a small saucepan. Bring to the boil. Reduce the heat and cook until reduced to 1/3 cup (about 10 minutes). Remove from the heat and cool. 

Soak chopped onions in ice water to take out the heat.

Slice the cucumbers, place into a colander and sprinkle with the salt. Toss well. Drain for one hour.


Place the cucumber slices on several layers of paper towels, cover with additional towels. Let stand for 5 minutes, pressing down occasionally until dry.

Strain the chopped onion, and stir into the cooled dressing

Combine cucumbers and vinegar reduction in a medium bowl and toss well. Chill well until ready to serve.

Sprinkle with the chopped peanuts before serving.

** I forgot the chili pepper when I made this. Next time I wont forget it!