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Spicy Cucumber Salad with Peanuts

Source: Cooking Light-6/01





List of Ingredients



• 1 1/2 pounds cucumber, peeled, halved lengthwise, and thinly sliced (about 4 cups)
  
• 2 teaspoons kosher salt
  
• 1/2 cup rice vinegar
  
• 3 tablespoons sugar
  
• 1/4 teaspoon crushed red pepper
  
• 2 tablespoons minced red onion
  
• 1 tablespoon chopped dry-roasted peanuts
  






Instructions



1. Place the cucumber slices in a colander; sprinkle with salt. Toss well. Drain 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.
   
   
2. 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 onio. Combine cucumbers and vinegar reduction in a medium bowl; toss well. Sprinkle with peanuts.
   
   
3. Yield 4 servings (serving size: 3/4 cup). 76 cal, 1.4g fat, 1.6g pro, 14.6g carb, 0mg chol, 247mg sod.