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Thai Cucumber Peanut Salad

Serve this crunchy, refreshing salad as a starter or a side so your guests get their veggies!

  • 1 1/2 pounds cucumbers, peeled, halved lengthwise and thinly sliced
  • 2 teaspoons kosher salt
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 3 tablespoons sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons minced red onions (optional)
  • 1 tablespoon chopped dry roasted peanuts

Put the cucumber slices in a colander and sprinkle with salt. Toss to coat all slices and allow the cucumber to drain for one hour.

Put the slices on paper towels and press down to draw out additional water.

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 from heat; cool. Stir in onion if using.

Combine cucumbers and vinegar reduction in a medium bowl; toss well.

Sprinkle with peanuts.

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