This lively cucumber salad shows its Asian heritage with its rice vinegar, hot pepper, cilantro, and peanuts. It’s easy to make and a great way to use those delicious summer cucumbers when they’re at their peak.
Cook’s Tips and Tricks: To take advantage of the jalapeño flavor without the heat, cut the stem end off and slice it into 4 pieces lengthwise. Using a small knife, cut out all the white ribs and seeds. Slice the green part into very thin strips, then cross-cut them into a mince. If the onion seems strong, put the slices into a colander and run super-cold water over them for 10 seconds. For a crafty touch, use a vegetable peeler to make stripes on the cucumber before slicing; it gives the coins a fun, strippedy look.
—From Picked at the Peak by Deborah DeBord, Ph.D.
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