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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A great contrast of temperatures and flavors. By Polly Pitchford, Full Spectrum Health. sugar, red pepper flakes, salt, paprika, cayenne pepper, garlic, cucumbers, toasted sesame oil, red onion, fresh lime juice, peanuts cvt Ingredients:
2 teaspoons sugar |
1/2 teaspoon crushed red pepper flakes |
1/2 teaspoon salt |
1/2 teaspoon paprika |
1/8 teaspoon cayenne pepper |
1 clove garlic, minced |
2 (large) cucumbers, peeled |
1 1/2 teaspoons toasted sesame oil |
1/2 red onion, sliced into thin half moons |
1 tablespoon fresh lime juice |
1/4 cup unsalted dry-roasted peanuts, chopped fine |
Directions:
1. In a small bowl, combine the sugar, hot pepper, salt, black & red pepper and garlic. Mix well and set aside. Cut the cucumbers in half lengthwise (if using regular cucumbers, scoop the seeds out) cut each half in 1/4 slices. In a large non-stick skillet heat the Sesame Oil over a medium-hot heat. Add in the cucumbers and red onion. Cook, stirring often about 1 minute, add spices cook 1 minute more then add the lime juice stirring until all the liquid is absorbed. Put the cucumber and onion in a medium bowl and let cool. Let salad sit for at least 3 hours to allow the flavors to mellow. Sprinkle with peanuts before serving.
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