- 1/3 cup rice vinegar
- 1 1/2 Tbs. sugar
- Pinch of sea salt
- Pinch of freshly ground pepper
- 2 English cucumbers, cut into slices about 1/4 inch thick
- 1/4 red onion, thinly sliced
- 1 jalapeño chili, minced
- Leaves from 1/4 bunch fresh cilantro
- 2 Tbs. roasted peanuts
In a small nonreactive saucepan, combine the vinegar, sugar, salt and pepper. Bring to a boil over medium-high heat, then reduce the heat to low. Cook, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Remove from the heat and let cool completely.
Place the cucumber slices in a large bowl with the onion and chili. Pour the vinegar mixture over the vegetables and stir to coat well. Let the vegetables stand at room temperature for at least 30 minutes, stirring occasionally, to blend the flavors.
Just before serving, coarsely chop the cilantro and the peanuts. Stir the cilantro into the salad. Transfer the salad to a serving dish and top with the peanuts. Serve at room temperature.
From William Sonoma