spicy cucumber salad

I got this recipe from the Moosewood website-it’s such a great recipe, had to transfer it.

Spicy Cucumber Salad

Crisp and chilly but spicy hot, this is a very zingy, refreshing salad that adds relish and interest to many of our Moosewood combo plates. Without the optional roasted peanuts there is virtually no fat in this salad, but we think the peanuts are really nice on top. Serves 6
Total time: 15 minutes

½ cup rice vinegar
1 tablespoon soy sauce
1 tablespoon sugar
½ fresh green chile, seeded and minced
¼ teaspoon ground black pepper
2 teaspoons minced fresh ginger root

2 medium cucumbers
¼ red onion, very thinly sliced
coarsely chopped roasted peanuts (optional)

Stir together the rice vinegar, soy sauce, sugar, chile, black pepper, and ginger root in a serving bowl.

Peel the cucumbers, halve them lengthwise, and scoop out the seeds with a spoon. Slice the cucumbers, crosswise into ¼-inch-thick crescents. Add the cucumbers and the onions to the dressing and refrigerate.

Serve cold, garnished with chopped roasted peanuts, if desired.


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