Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Trim the ends of each cucumber, then halve lengthwise. Place each half cut side down, and, using a rolling pin or meat pounder, pound the halves until they split and crack. Scrape out and discard the seeds. Cut the smashed cucumbers into rough ¾-inch pieces.
Step 2
In a colander set in a large bowl, toss the cucumbers with ½ teaspoon sugar and 1 teaspoon salt. Top with a small plate, then weigh it down with 2 or 3 cans. Let stand for 15 minutes.
Step 3
Meanwhile, in a small bowl, stir the vinegar, oil, fish sauce, the remaining 1 teaspoon sugar and ¼ teaspoon salt. Stir in the shallot and jalapeño. Let stand until the cucumbers are ready.
Step 4
Discard any liquid that has accumulated under the cucumbers, then rinse and dry the bowl. Lay out a kitchen towel, spread the cucumbers on it and pat them dry. Transfer the cucumbers to the bowl along with the shallot mixture. Toss, then taste and season with salt. Transfer to a shallow serving dish. Sprinkle with the peanuts and cilantro.
Your folders
minimalistbaker.com
4.9
(8)
Your folders
mydiversekitchen.com
5.0
(1)
Your folders
recipetineats.com
5.0
(24)
Your folders
womensweeklyfood.com.au
Your folders
recipetineats.com
5.0
(16)
Your folders
bonappetit.com
Your folders
allrecipes.com
4.7
(67)
Your folders
howsweeteats.com
5.0
(6)
Your folders
khinskitchen.com
5 minutes
Your folders
foodiecrush.com
Your folders
tiffycooks.com
4 minutes
Your folders
thewoksoflife.com
5.0
(23)
Your folders
thekitchn.com
5 minutes
Your folders
tiffycooks.com
5.0
(1)
5 minutes
Your folders
tiffycooks.com
Your folders
fullofplants.com
5.0
(1)
25 minutes
Your folders
twopeasandtheirpod.com
4.9
(8)
Your folders
thekitchn.com
5.0
(1)
Your folders
allrecipes.com
4.6
(589)