2 cucumbers – peeled
6 radishes – julienned
1 scallion – thinly sliced
red pepper flakes
4 tsp. rice wine vinegar
1 tsp. sugar
salt
2 tsp. peanuts – chopped (about 6 peanuts, or 1/5 oz.)

Quarter cucumbers lengthwise; run a knife under seeds to remove. Slice cucumbers at an angle into 1/2-inch-thick pieces. Toss with radishes, scallion, red-pepper flakes, vinegar, sugar, and salt. Chill until ready to serve. Divide among four salad plates and garnish each salad with chopped nuts.

Yield: 4 servings
Calories: 32
Fat: 1g
Fiber: .9g