Cucumber Peanut Salad

Also adapted from Moosewood's New Classics. Serves 4. Prep time: 20 mins, Marinating time: 20 mins.

"This simple snappy salad with fennel seeds and roasted peanuts can be made as spicy as you like by adding a few more chiles.

3 cucumbers, peeled, seeded, and sliced into 1/4"-thick crescents (about 4 cups)
2 tsp salt
1 tablespoon packed brown sugar
2 tablespoons fresh lemon juice
1 1/2 tablespoons white vinegar
1 tablespoon vegetable oil
2 tsp fennel seeds
1 to 2 tsp seeded, minced fresh chile (or more to taste)
1/2 cup crushed roasted peanuts, or more to taste (crush peanuts using a food processor, or put them in a plastic bag and use a rolling pin. About 2/3 cup whole peanuts will yield 1/2 cup crushed.)

Stir together the cukes and salt, place in colander, and drain for 10-15 minutes. Rinse the cukes well and drain again.

Meanwhile, in a small jar, mix together the brown sugar, lemon juice, and vinegar until the sugar has dissolved.

When the cukes have drained, heat the oil in a small saucepan. When it's hot, add the fennel seeds and the chile. Lift the pan off the heat to avoid scorching, and swirl the pan for about 30 seconds. Continue to cook on low heat for another minute, stirring continuously. Remove from heat and set aside.

Transfer the drained cukes to a large shallow serving bowl and pour the hot seasoned oil over them, tossing well. Stir in the vinegar mixture. Set aside at room temperature for at least 20 minutes before serving. Serve at room temperature or chilled. Top with the crushed peanuts just before serving.