Cucumber Salad

• 1/2 cup fresh Cilantro (stems and leaves)
• 2 cucumbers, peeled, cut in half long ways and seeded with a spoon, then cut into bite size half moons
• 1 cup brown sugar
• 1/2 cup, or more to taste, unsalted peanuts crushed with a pestle and mortar
• 1 tsp salt
• 6 birds-eye peppers or 3 Serrano peppers
• 1 cup white distilled vinegar
• 1 cup cooked, then cooled, rice noodles (optional)

1. Combine the Sugar, Vinegar and Salt in a small sauce pan over medium heat.
2. Bring to a boil.
3. Boil for about five minutes, stiring often.
4. Cool to room temperature.
5. If you are also using the rice noodles, cook according to directions on the bag and cool to room temperature.
6. Just before serving:
7. Pound the peanuts with a pestle and mortar.
8. Chop the cilantro, stems and leaves.
9. Slice or mince the peppers.
10. Peel the cucubmer then slice in in half the long way. Using a spoon, spoon out the seeds.
11. Slice the cucumber into 1/4" thick pieces.
12. Put everything together in a bowl and cover with the cooled dressing.

fresh cilantro, cucumbers, brown sugar, salt, peppers, white distilled vinegar, then

Taken from www.epicurious.com/recipes/member/views/cucumber-salad-1206269 (may not work)