THAI CUCUMBER SALAD (FROM NEW YORK TIMES)

THAI CUCUMBER SALAD (FROM NEW YORK TIMES) image

Yield 6 servings

Number Of Ingredients 7

4 (about 1 3/4 pounds) cucumbers
6 tablespoons white vinegar
6 tablespoons sugar
3/4 cup water
Salt & ground pepper
2 tablespoons hot pepper
1/3 cup finely chopped coriander leaves

Steps:

1. Peel and thinly slice the cucumbers. There should be about 5 cups. 2. Blend the vinegar, sugar, water, salt and pepper in a small saucepan and bring to a simmer. Stir until the sugar dissolves. Pour the liquid over the cucumbers. Add hot pepper. Let stand until cool. Chill. 3. Sprinkle with coriander leaves.

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