Peanuts & Peanut Butter

Cucumber Salad with Peanut-Chile Crunch

MAKES 6 TO 8 SERVINGS

(photo on page 82)

Pair this tangy salad with any main dish to take your meal up a notch.

1 pound Persian cucumbers, thinly sliced
2 small sweet onions, thinly sliced
½ cup distilled white vinegar
1 tablespoon honey
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 cup mint leaves, torn
Peanut-Chile Crunch, to serve (recipe follows)

In a large bowl, combine cucumber and sweet onion. In a small bowl, whisk together vinegar, honey, salt, and pepper. Toss cucumber mixture with vinegar mixture.