Serves: 4
Total Calories: 70
1. Set a dry skillet over medium heat. Add the peanuts and heat until lightly browned, about 2 minutes, shaking the pan occasionally. Transfer to a plate to cool.
2. Peel and seed the cucumber. Cut the cucumber crosswise into 3-inch sections, then lengthwise into spaghetti-thin strips. Cut the onion into as thin crosswise slices as possible.
3. Combine the vinegar, sugar, and salt in a serving bowl and whisk until the sugar and salt are dissolved. Taste for seasoning, adding sugar or salt as necessary the dressing should be both tart and sweet. Stir in the cucumber and onion. Sprinkle the salad with the peanuts and serve.
Serves 4
Note: A European cucumber is the long, thin variety that has few seeds. It is often sold sealed in plastic.
This Balinese Cucumber Salad recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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