Recipe – Lindas Crunchy Cucumber Salad
- 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.
—————————- ONE HOUR LATER or ONE HOUR BEFORE SERVING ———————–
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!