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Sweet and Sour Cucumber Salad

Source of Recipe

From "The Secret Ingredient Cookbook" by Kelly Senyei


Recipe Introduction

"Cucumber salad makes an appearance across multiple cuisines, from sunomono in Japan to gurkensalat in Germany to kachumber in India. I even grew up eating my Hungarian grandmother's version of uborkasalát, which featured paper-thin cucumber slices soaked in a vinegary marinade, with plenty of sour cream and smoked paprika on top. Bottom line: Cucumbers are one heck of a worldly vegetable, and they need little more than a simple dressing to truly shine. I've opted for chunkier crescent shapes to bulk up your bowl, and looked to honey-roasted peanuts for a touch of sweet crunch."

List of Ingredients

â—¦ 2 medium Persian or Japanese cucumbers
â—¦ ½ cup honey-roasted peanuts, chopped
â—¦ ½ cup rice vinegar
â—¦ 1 teaspoon sesame oil
â—¦ 1 teaspoon reduced-sodium soy sauce
â—¦ 2 teaspoons minced garlic
â—¦ 1 teaspoon sugar
â—¦ Crushed red pepper flakes, for serving


Recipe

Cut the cucumbers in half lengthwise and, using a spoon, scoop out the seeds. Slice the cucumbers into ¼-inch pieces, transfer to a bowl, and add the peanuts.

In a small bowl, whisk together the vinegar, sesame oil, soy sauce, garlic, and sugar. Add the dressing to the cucumbers and peanuts and toss to combine.

Top with crushed red pepper flakes to taste and serve.

Makes 4 servings