Sweet Cucumber Salad with Chiles and Peanuts

Name: Sweet Cucumber Salad with Chiles and Peanuts
Yield: 20
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

Author:: Rachael Ray Every Day
Updated:: Jul 12, 2017
Original:: Dec 28, 2011

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.