These experiences have been buried deep in the archives of my brain, when it was suddenly brought to life when I came across a recipe for that very same cucumber onion salad they used to give us. As soon as I saw the picture, I knew this was exactly what I had enjoyed as a precursor or side to Chinese food all those years ago.
Not only did it match perfectly, it takes about five minutes to whip up. Try it next time you're making an Asian-based meal.
- 2 cups chopped cucumber
- 1/2 cup red onion, sliced thin
- pinch of crushed red pepper (to taste)
- pinch of kosher salt
- 1 T. sugar
- 1/4 cup rice wine vinegar
- crushed roasted peanuts, for sprinkling
Toss everything together, and let it marinate for at least 20 minutes at room temperature. Not only will the onion get a little less pungent, but everything soaks up the vinegar, which really makes it good. There seems to be quite a lot of vinegar but that's mostly so that it can marinate. Sprinkle on some crushed peanuts before serving.