Spicy Thai Cucumber Salad

Ingredients

• 3 English seedless cucumbers
• 1/4 cup white vinegar
• 1-2 tablespoon rice vinegar
• 2 teaspoons sugar
• 1 tablespoon chili sauce, to taste (I use sriracha)
• 1/2 small red onion, very thinly sliced
• 1/2 cup cilantro, chopped
• 1 small jalapeno, diced (or other hot pepper)
• 1 tablespoon fish sauce
• 1/2 cup roasted unsalted peanuts, chopped

Directions

1. 1

   In a medium glass bowl, combine the vinegars, sugar, and sriracha. Stir until sugar is dissolved.

2. 2

   If using waxed cucumbers, peel. If using the small seedless or english, you can leave the peel on. Cut the cucumber in half lengthwise. Scrape the seeds out with a spoon or end of peeler. Thinly slice the cucumbers.

3. 3

   Add the cucumbers, onion, cilantro, and pepper to the vinegar. Toss to coat. Refrigerate for 30-45 minutes.

4. 4

   When ready to serve, stir in the fish sauce and sprinkle with the peanuts.