Thai Cucumber Salad
(6 servings)
4 (about 1-3/4 lbs) cucumbers
2 tbsp finely shredded, trimmed, seeded hot pepper (preferably red)
6 tbsp white vinegar
6 tbsp sugar
¾ cup water
salt and freshly ground pepper, preferably white, to taste
1/3 cup finely chopped coriander leaves
Peel cucumbers and cut them in half lengthwise. Scrape out seeds. Cut halves crosswise into thin slices. There should be about 5 cups. Put slices in bowl. Add finely shredded hot pepper.
Blend vinegar, sugar, water, salt and pepper in small saucepan and bring to simmer. Stir until sugar dissolves. Pour liquid over cucumbers. Let stand until cool. Chill.
Sprinkle with coriander leaves.
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