Julienne the cucumber on a mandolin, or slice thinly.
In a deep bowl stir the vinegar, sugar, salt and white pepper until well-blended.
Peel onion, slice into lengthwise paper thin slices. Same with seeded red chile pepper. Add the remaining ingredients, except the peanuts, and toss with the marinade.
Serve at once or cover and chill NO LONGER than 2 hours.
Top with the peanuts (whole or chopped) just before serving. Makes 1 cup * Personal Note - liked sliced cucumber much better.
Variations to try: thin slice onion and cucumber instead of julienne and increase vinegar to 2 tbls. If regular salted peanuts are used, omit salt in marinate. Adapted from "The Frugal Gourmet on our Immigrant Ancestors" by Jeff Smith. Courtesy of Dale & Gail Shipp, Columbia Md.
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|Serving Size: 1 Serving (304g)|
|Recipe Makes: 2|
|Calories from Fat: 254 (48%)|
|Amt Per Serving||% DV|
|Total Fat 28.2g||38 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 0mg||0 %|
|Sodium 462.9mg||16 %|
|Potassium 741mg||20 %|
|Total Carbohydrate 61.5g||18 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 54.7g|
|Protein 15.3g||22 %|
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Calories per serving: 524
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