NICK NETHONGKOME'S THAI-STYLE CUCUMBER SALAD

Nick Nethongkome's Thai-Style Cucumber Salad image

Provided by Craig Claiborne And Pierre Franey

Time 15m

Yield About two cups

Number Of Ingredients 8

Ingredients

2 firm, fresh cucumbers, about 3/4 pound
1 tablespoon finely shredded, trimmed, seeded hot pepper, preferably red
1/4 cup sugar
Salt to taste, if desired
5 tablespoons white vinegar
5 tablespoons water
1 tablespoon shallots sliced as thin as possible
1/4 cup chopped fresh coriander

Steps:

Trim off the ends of the cucumbers and scrape them. Quarter the cucumbers lengthwise and scrape out the seeds. Cut the cucumbers crosswise into thin slices. There should be about two cups. Put the slices into a mixing bowl and add the pepper.
Combine the sugar, salt, vinegar, water and shallots in a saucepan and bring to the boil. Cook, stirring, until the sugar dissolves.
Pour the sauce over the cucumber mixture and stir. Sprinkle with coriander.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 958 milligrams, Sugar 31 grams