Cucumber Salad

1 cup rice wine vinegar ¾ cup white or brown sugar
1 teaspoon salt 1 – 2 large English cucumbers, peeled (if desired), halved lengthwise and cut into small slices
1 jalapeno, minced ½ cup unsalted peanuts, chopped
1/3 cup cilantro, chopped

In a small sauce pan boil the rice wine vinegar with the sugar. Remove from heat and add the salt.  Let the mixture cool to room temperature. When ready to serve, add the cucumbers, jalapeno, peanuts and cilantro.  Mix well and enjoy. 

Sharon’s comments:
The number of cucumbers is flexible – the goal is to have the cucumbers soak in the dressing. I like to put ‘stripes’ on the cucumbers by alternating peeled with unpeeled skin. Some people like to seed their cucumbers, I’ve made the salad both ways and it works either way. English cucumbers are good (supposedly seedless as well) but regular cucumbers work just fine. If you do not want to handle jalapenos, use a bit of green Tabasco sauce, which contains jalapenos. You will get a bit more flavor out of the peanuts if you toast them for a few minutes in a non-stick pan over medium heat, however it is good whether you toast the peanuts or not. If you cannot find unsalted peanuts, use salted peanuts and eliminate the salt from the dressing. Do not use dried cilantro – use fresh.  It is worth the effort to chop the cilantro to get the wonderful flavor of the fresh cilantro in this salad. D o not worry about exactly measuring the cilantro.  Chop up a bunch, if it looks like an ok amount, it probably is, use it.