Thai Cucumber Salad

recipe
This Thai cucumber salad is a wonderful way to prepare summer's cucumber bounty.  Adding sugar soothes the heat from the red chiles. 

Yield:

10 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 30
Caloriesfromfat 3 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.8 g
Carbohydrate 6.8 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 126 mg
Calcium 23 mg

Ingredients

1/3 cup minced shallot
1/3 cup sliced green onions
4 medium cucumbers (about 2 1/2 pounds), peeled, halved lengthwise, seeded, and thinly sliced
2 to 4 small hot red chiles, halved lengthwise, seeded, and thinly sliced (about 1 to 2 tablespoons)
1/2 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup chopped fresh cilantro

Preparation

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.