Thai Marinated Cucumber Salad
- 2 lb. cucumbers, peeled and seeded
- 2 tsp. salt
- 2 Tbs. sugar
- 1/2 cup rice vinegar
- 4 shallots, thinly sliced
- 1 red jalapeño chili or other fresh hot red chili, seeded and julienned
- 2 Tbs. fresh cilantro leaves
In a small saucepan over medium heat, combine the sugar, the remaining 1 tsp. salt and the vinegar. Heat until the sugar and salt dissolve, about 2 minutes. Remove from the heat and let cool.
To assemble the salad, in a large bowl, stir together the salted cucumbers, shallots and chili. Pour the vinegar mixture over the cucumbers and toss well. Garnish with the cilantro leaves. Marinate the cucumbers for at least 1 hour before serving. Serves 4 to 6.
Adapted from The Williams-Sonoma Cookbook, Edited by Chuck Williams (Free Press, 2008).