Cucumber Salad

By Su-Mei Yu, from Fine Cooking, issue #52. This thai-influenced salad is perfect with sate.

• Ready In: 5 mins
• Serves: 4

Ingredients

• 2  medium cucumbers (to yield 2 cups) or 2  small cucumbers, peeled, seeded, and thinly sliced (to yield 2 cups)
• 2  medium shallots, thinly sliced (to yield 1/4 cup)
• 6 -8  fresh  bird chiles (more for a spicier relish) or 4 -6  fresh serrano chilies, cored, seeded, and minced (more for a spicier relish)
• 3  tablespoons granulated sugar
• 1⁄2 teaspoon kosher salt
• 2  limes, juice of (to yield a 1/2 cup)
• 2⁄3 cup  coarsely chopped fresh cilantro
• 2  tablespoons  coarsely chopped  dry-roasted unsalted peanuts

Directions

1. In a bowl, combine all the ingredients except the peanuts. Toss gently and let sit for 15 minutes. Transfer to a serving bowl, shower with the chopped peanuts, and serve.