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Cucumber Salad

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“By Su-Mei Yu, from Fine Cooking, issue #52. This thai-influenced salad is perfect with sate.”
READY IN:
5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 medium cucumbers (to yield 2 cups) or 2 small cucumbers, peeled, seeded, and thinly sliced (to yield 2 cups)
  • 2 medium shallots, thinly sliced (to yield 1/4 cup)
  • 6 -8 fresh bird chiles (more for a spicier relish) or 4 -6 fresh serrano chilies, cored, seeded, and minced (more for a spicier relish)
  • 3 tablespoons granulated sugar
  • 12 teaspoon kosher salt
  • 2 limes, juice of (to yield a 1/2 cup)
  • 23 cup coarsely chopped fresh cilantro
  • 2 tablespoons coarsely chopped dry-roasted unsalted peanuts

Directions

  1. In a bowl, combine all the ingredients except the peanuts. Toss gently and let sit for 15 minutes. Transfer to a serving bowl, shower with the chopped peanuts, and serve.

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