Cucumber Salad with Roasted Peanuts and Chile

cooking.nytimes.com

KB: keep dressing separate so folks can apply their own. It’s a lot for me, but fine for others. Very tasty with garlic crisp chili oil!

Crumb topping is also excellent on any fresh vegetable tray.

6 Persian cucumbers (about 1 pound), cut lengthwise into thin spears, then cut crosswise into 2-inch pieces

Kosher salt (such as Diamond Crystal)

¼ cup salted, roasted peanuts

¼ cup cilantro leaves

1 teaspoon red-pepper flakes

3 tablespoons natural unsalted peanut butter

2 tablespoons soy sauce

2 tablespoons unseasoned rice vinegar

1 teaspoon granulated sugar

1 small garlic clove, grated

Chile oil, store-bought or homemade, for serving (optional)

Directions at cooking.nytimes.com

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