Cucumber and peanut salad

From issue #2.


1 large telegraph cucumber
2 tablespoons rice vinegar
1 tablespoon sugar
2 tablespoons peanut oil
2 large mild red chillies, finely chopped
1⁄2 teaspoon salt
1⁄2 cup raw peanuts, roasted and roughly chopped
1⁄4 cup packed roughly chopped coriander leaves


Peel the cucumber, leaving a few thin strips of skin on for colour. Cut in half lengthways and scrape out the seeds. Cut into 5cm lengths, and then cut each piece into batons. Mix the vinegar and sugar in a bowl, add the cucumber and mix well.

Heat the peanut oil in a small skillet. Add the chilli and cook 20-30 seconds. Pour this over the cucumber, sprinkle over the salt and mix well. Toss through the peanuts and coriander and transfer to a serving bowl.