Thai Cucumber with Peanuts

This is an easy dish to take to a cookout. I like to keep it in the refrigerator during the hot summer months. Very refreshing and low in calories.

Thai Cucumbers with Peanuts

1 1/2 pounds cucumber (4 cups when sliced)
2 teaspoons kosher salt
1/2 cup rice vinegar
1/2 cup water
3 tablespoons sugar
1/4 teaspoon crushed red pepper
2 tablespoons minced red onion
1 tablespoon chopped dry-roasted peanuts

Peel the cucumbers. Halve lengthwise, and remove the seeds. Slice thinly. Place the cucumber slices in a colander; sprinkle with salt. Toss well. Drain in 1 hour. Place cucumber slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down on the towel occasionally. Rinse and pat dry.

Combine vinegar, water, sugar, and pepper in a small saucepan. Bring to a boil. Reduce heat; cook until reduced to 1/3 cup (about 10 minutes). Remove vinegar reduction from heat; cool. Stir in onion. Combine cucumbers and vinegar reduction in a medium bowl; toss well. Sprinkle with peanuts.