Thai Cucumber Salad

The long English cucumber is my favorite kind of cucumber because I find them more flavorful and dense than their shorter, seedier brothers. Plus, organically grown English cucumbers don’t need to be seeded or peeled when used in a salad, which saves time. I suggest peeling conventionally grown cucumbers due to the residual pesticides that cling to the skin. Here’s a wonderful, light salad that goes well with grilled meat.

CUCUMBER SALAD

1 English cucumber, sliced thinly
1/2 sweet onion, sliced thinly
1 jalapeno pepper, chopped (or two shakes of red pepper flakes)
2 tablespoons cilantro, fresh chopped
6 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon sugar
1/2 teaspoon salt

Mix water, vinegar, sugar, pepper and salt. In a serving bowl arrange the cucumber, cilantro, and onion in layers. Pour the vinegar mixture over the salad. Refrigerate for 30-60 minutes before serving.

For a creamy salad dressing, omit the water and whisk in ½ cup of plain yogurt in the marinade before pouring over the vegetables.