Thai Cucumber Salad
- ½ cup rice vinegar
- 2 T. sugar
- 1 tsp. salt
- 2 T. chopped fresh hot chilies
- ½ cup sliced shallots
- 2 cups sliced cucumbers
- 2 T. chopped peanuts
- 2 T. chopped cilantro or Thai basil
- green onion for garnish
Combine the vinegar, sugar and salt in a saucepan.
Cook over low heat, stirring constantly, until the sugar and salt are completely dissolved.
Remove from the heat and cool to room temperature.
Combine the vinegar mixture with the chilies, shallots and cucumbers; mix well. Serve immediately or the cucumbers will become soft.
Sprinkle with peanuts and cilantro.
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