by Sue Li, collected by Debra Stoleroff

This salad is simple and satisfying. Persian cucumbers work best but other varieties can be used. I love the combination of cucumbers and peanuts. 

Ingredients

Yield: 2 to 4 servings

• 6 Persian cucumbers (about 1 pound), cut lengthwise into thin spears, then cut crosswise into 2-inch pieces
• Kosher salt (such as Diamond Crystal)
• 1/4 cup salted, roasted peanuts
• 1/4 cup cilantro leaves
• 1 tsp red-pepper flakes
• 3 TBSP natural unsalted peanut butter
• 2 TBSP soy sauce
• 2 TBSP unseasoned rice vinegar
• 1 tsp granulated sugar
• 1 small garlic clove, grated or 2 tsp dried minced garlic
• Chile oil, store-bought or homemade, for serving (optional)

Preparation

1. Toss cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.
2. Chop peanuts, cilantro and red-pepper flakes together until very fine. Set aside.
3. In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic and 1/2 teaspoon kosher salt. If the mixture is too thick, add up to 1 tablespoon water.
4. Transfer salted cucumbers to the bowl with dressing and toss to coat.
5. Place half of the cucumber salad on the plate, sprinkle with half of the peanut mixture. Repeat with the remaining cucumber salad and peanut mixture. Drizzle with chile oil, if using, and serve immediately.

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