3 tablespoons peanuts, dry roasted, coarsely chopped 1 cucumber, European OR 1 large regular cucumber 1/4 sweet onion, large, such as Vidalia 3 tablespoons rice vinegar 1 1/2 tablespoon sugar, or more to taste 1/2 teaspoon salt, or more to taste
Set a dry skillet over medium heat. Add the peanuts and heat until lightly browned, about 2 minutes, shaking the pan occasionally. Transfer to a plate to cool.
Peel and seed the cucumber. Cut the cucumber crosswise into 3-inch sections, then lengthwise into spaghetti-thin strips. Cut the onion into as thin crosswise slices as possible.
Combine the vinegar, sugar, and salt in a serving bowl and whisk until the sugar and salt are dissolved. Taste for seasoning, adding sugar or salt as necessary; the dressing should be both tart and sweet. Stir in the cucumber and onion. Sprinkle the salad with the peanuts and serve.