Recipe: Thai Cucumber Salad

Thai Cucumber Salad

1/3 cup minced shallot
1/3 cup sliced green onions
4 medium cucumbers (2-1/2 pounds)
peeled, halved lengthwise, seeded
and thinly sliced
2 small hot red chiles (2 tablespoons)
seeded, halved lengthwise and sliced thin
1/2 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup chopped fresh cilantro

Combine first 4 ingredients in a large bowl.

Combine vinegar, sugar, and salt, and stir well. Add to the cucumber mixture, tossing to coat. Stir in the cilantro.

Yield: 10 servings (serving size: 1/2 cup).
Source: Cooking Light, Jan/Feb 1995