Thai Cucumber Salad

It's so simple.  I usually like to mix the salt and sugar with rice vinegar while I start chopping.  Stir to dissolve.

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.

Dinner tonight included the cucumber salad, swai with oregano/lemon/garlic compound butter (see recipe for the butter here on the blog) and peaches I home-canned last summer.

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.