Thai Cucumber Salad
I just love this salad, as does Cherie (provided I don't make it too hot! Technically, its a pickle but the cucumbers are really only so lightly marinated that the cucumber slices are still slightly crisp. This is a refreshing summer salad best made with seedless cucumbers, but regular cucumbers are fine (particularly if you halve them lengthwise and scoop out the sides before slicing). This is ridiculously easy to prepare!
1 hot house (seedless) cucumber, unpeeled
1 tbsp. coarse salt (preferably kosher)
1 cup rice wine vinegar
2 tbsp light brown sugar
2 or 3 dried red chilies (Chinese red or Mexican Arbol chilies are perfect)
- Halve the cucumber lengthwise and slice into 1/8 inch slices (although I love them paper thin, too). Place cucumber slices in a bowl and toss with salt, letting sit for one hour, tossing once or twice. Drain well and return to bowl.
- While the salt is drawing moisture out of the cucumbers, combine vinegar and sugar in small saucepan. Lightly crush dried chilies (or thinly slice) and discard seeds. Add the chilies to the saucepan. Cook over low heat until the sugar dissolves, 1½ to 2 minutes. Cool to room temperature.
- Add teh vengar mixture to the cucumbers, toss to combine, and let rest for 1 hour or more. Drain and serve, or store covered in the refrigerator. These are best served within 8 hours.