2 cucumbers – peeled
\n6 radishes – julienned
\n1 scallion – thinly sliced
\nred pepper flakes
\n4 tsp. rice wine vinegar
\n1 tsp. sugar
\nsalt
\n2 tsp. peanuts – chopped (about 6 peanuts, or 1\/5 oz.)<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 32
\nFat: 1g
\nFiber: .9g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n