Thai Cucumber Salad
The recipe calls for 1/4 cup chopped cilantro, but I like cilantro and had pulled of a bigger bunch that ended up being about 1/2 cup instead.
After peeling the cucumber, I usually use a spoon to scoop out the seeds and watery center. I slice the cucumber lengthwise then slice the lengths into half moons.
Then it is just a matter of adding the chopped cilantro and cucumber slices to the vinegar mix. then refrigerate. The longer you can refrigerate, the better. At least, that’s the way I like them. Nice and cold and crisp.
Thai Cucumber Salad
1 Tablespoon salt
1/2 Cup sugar
1/2 Cup rice vinegar
1/4 Cup chopped cilantro
Stir together the salt, sugar, and vinegar. Coarsely chop the cilantro. Peel cucumber, slice in half lengthwise, and use a spoon to scoop out the seeds and watery center. Slice the cucumber into half moons.
Mix everything together and refrigerate for at least one hour.