I love Asian food, especially Thai, but the question always arises, what to serve alongside the typical stir-fry or curry?
This cucumber salad can be made ahead and left to cool its heels in the refrigerator while the rest of the meal is prepared. While normally I'm not much of a fan of salads, this one has just the right combination of texture and bite. But be careful mincing the chiles, especially if you wear contacts. Wear gloves, or find someone else who doesn't have to perform delicate surgery to do it for you.
Thai Cucumber Salad
2 medium cucumbers, peeled and seeded
1 small red onion, minced
1 tablespoon sugar
1/4 cup apple cider vinegar
1/4 cup coriander (cilantro), minced
1 small Thai red chile (or serrano), seeded and minced (optional)
salt, to taste
Chop the cucumbers into aproximately 1/2-inch pieces. Combine with the remaining ingredients in a bowl and salt to taste. Let marinate in the refrigerator at least 4 hours.
