Cucumber salad

Cucumber Peanut Salad

3 cucumbers, peeled, seeded, sliced in ¼ crescents
2 tsp salt
1 TBSP brown sugar (packed)
2 TBSP fresh lemon juice
1 ½ TBSP white vinegar
1 TBSP vegetable oil
2 tsp fennel seeds
1-2 teaspoons seeded, minced, fresh chili
½ cup crushed, roasted peanuts (or more)

Stir together cucumbers and salt, place in colander and drain 10 to 15 minutes. Rinse well and drain again.

Stir brown sugar, lemon jice and vinegar until sugar dissolves.

Heat oil and when hot add fennel seeds and chili. Lift pan off heat to avoid scorching and swirl the pan for 30 seconds. Continue to cook on low heat for another minute, stirring continuously and remove from heat, seat aside.

Transfer the drained cucumbers to a large, shallow serving bowl and pour the hot, seasoned oil over them, tossing well. Stir in the vinegar mix. Set aside at room temperature at least 20 minutes.

Serve at room temperature or chilled. Top with crushed peanuts.