Sweet Cucumber Salad with Chiles and Peanuts
- 20Servings
Ingredients
- 2 tablespoons rice wine vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 pound peeled english cucumbers
- 2 1/2 tablespoons thinly sliced mint leaves
- 2 teaspoons seeded and finely chopped thai bird chiles
- Salt and pepper
- Chopped cocktail peanuts, for topping
Preparation
In a small saucepan, heat 2 tablespoons rice wine vinegar and 2 teaspoons sugar, stirring, until the sugar is dissolved; stir in 1 teaspoon salt and let cool to room temperature. Cut 1 pound peeled english cucumbers into matchsticks and toss with the vinegar mixture, 2 1/2 tablespoons thinly sliced mint leaves and 2 teaspoons seeded and finely chopped thai bird chiles. Let stand for 10 minutes, then toss again and season with salt and pepper. Spoon about 1 tablespoon of the salad into each of 20 wonton soup spoons and top with some chopped cocktail peanuts.
