- ⅓ cup shallots, minced
- ⅓ cup scallions, sliced
- 4 medium cucumbers, (2-1/2 pounds), peeled, halved lengthwise, seeded, and thinly sliced
- 2 small hot red chiles, (2 tablespoons), seeded halved lengthwise and sliced thin
- ½ cup rice vinegar
- 2 tablespoons sugar
- ½ teaspoon salt
- ¼ cup fresh cilantro, chopped
Combine first 4 ingredients in a large bowl. Combine vinegar, sugar, and salt, and stir well. Add to the cucumber mixture, tossing to coat. Stir in the cilantro. Yield: 10 servings (serving size: 1/2 cup).
Thai Cucumber Salad. To import, drag image to your MacGourmet recipe box.