Thai Cucumber Salad

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  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 cup rice vinegar
  • 4 pickling or slicing cucumbers, sliced lengthwise, seeded and thinly sliced
  • 1 shallot, thinly sliced
  • 10 whole cilanto leaves
  • 1/4 cup red pepper, julienne (about 1-inch long)


  1. Combine the sugar, vinegar and salt and heat in a small sauce pan until sugar has dissolved (about 5 minutes).
  2. Do not boil.
  3. Set saucepan in cold water to cool the vinegar mixture.
  4. When cool, pour over cucumbers and garnish with red peppers.
  5. Serves four.

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