You can adjust the seasoning as you like, either leaving out the peppers or having it as spicy as you like. As well I kept the sodium lower, adjust as desired. I added some bell pepper to my salad, it doesn’t have to have it though.
Thai Style Cucumber Salad
- 1 hot-house English cucumber, peeled, quartered and diced
- 1 small shallot, peeled and diced
- 1 cup bell pepper, diced (frozen works fine)
- 1/3 cup sugar
- ½ cup rice vinegar (unseasoned)
- ¼ cup water
- ¼ tsp kosher salt
- ¼ red pepper flakes
- Sesame seeds
In a small saucepan heat the sugar through red peppers till boiling. Take off the stove and let cool to room temperature. Place the cucumber, shallots and bell peppers in a glass bowl, pour the liquid over. Let chill in the refrigerator for at least 30 minutes, though the cucumbers can sit for a couple of days. To serve scoop out the salad, leaving most of the liquid behind, sprinkle sesame seeds over the top as desired.
For less fire strain the liquid before adding to the cucumbers, this will remove the red pepper flakes.