Thai Cucumber Salad with Peanuts

(Vegetables, Peterson) 

 

3 cucumber, peeled           

½ C roasted peanuts, chopped    

1 T. coarse salt

3 T. cilantro, chopped

½ C white wine or rice wine vinegar

5 Thai or jalapeño chiles, seeded, chopped

½ C sugar     

 

 

Cut cucumbers in half lengthwise and spoon out their seeds.  Slice into crescent-shaped slices between 1/8 and ¼ inch thick.  Toss the slices with the coarse salt and drain in a colander set over a bowl for 30 minutes.  Rinse the cucumbers under cold running water and squeeze the cucumber slices tightly in small bunches. 

 

Stir together the sugar and vinegar until the sugar dissolves.  Reserve this mixture in the refrigerator.  Just before serving, toss this mixture with the cucumbers and the rest of the ingredients.