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Ingredients

• 6 Persian cucumbers (about 1 pound), cut lengthwise into thin spears, then cut crosswise into 2-inch pieces
• 0.25 cup salted, roasted peanuts
• 0.25 cup cilantro leaves
• 1 tsp red-pepper flakes
• 3 tbsp natural unsalted peanut butter
• 2 tbsp soy sauce
• 2 tbsp unseasoned rice vinegar
• 1 tsp granulated sugar
• 1 small garlic clove, grated