Labor Day weekend is fast approaching and we’re having guests for dinner, so I’m experimenting with some new salads. This one hit the spot. It’s picnic or barbecue perfect, has great flavor, texture, appearance, and goes together super fast. The original recipe called for an English Cucumber, but the ones in the store were so enormous I opted for a package of mini cucumbers, instead. I actually think they were more colorful, too; the green being brighter and more cheerful. Because a cheerful salad is a delicious salad, right?
Adapt as you please. With the exception of the delicious dressing (lime juice and a little brown sugar) this isn’t one of those stuffy recipes where a minor change will make any difference in the finished product. Enjoy…and have a safe and enjoyable Labor Day weekend.
Cucumber Peanut Salad (recipe courtesy Cooking Light, July 2013)
- 2 cups thinly sliced English cucumber
- 1/2 cup vertically sliced red onion
- 3 tablespoons fresh lime juice
- 2 teaspoons light brown sugar
- 1/4 teaspoon salt
- 2 tablespoons chopped unsalted, dry-roasted peanuts
- Combine cucumber, onion, lime juice, brown sugar, and salt in a medium bowl; toss to coat. Sprinkle evenly with peanuts.
- Step 2? There is no Step 2. So easy. Serve and enjoy!
***Cook’s Notes: The peanuts make this a salad you either have to finish the day you make it, or eat any leftovers within a day. They don’t hold up well refrigerated and stored in the dressing. So eat it all up, or make sure you eat the remaining salad within 24 hours.