Spicy Thai Cucumber Salad

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

1. In a medium glass bowl, combine the vinegars, sugar, and sriracha.
2. Stir until sugar is dissolved.
3. If using waxed cucumbers, peel.
4. If using the small seedless or english, you can leave the peel on.
5. Cut the cucumber in half lengthwise.
6. Scrape the seeds out with a spoon or end of peeler.
7. Thinly slice the cucumbers.
8. Add the cucumbers, onion, cilantro, and pepper to the vinegar.
9. Toss to coat.
10. Refrigerate for 30-45 minutes.
11. When ready to serve, stir in the fish sauce and sprinkle with the peanuts.

cucumbers, white vinegar, rice vinegar, sugar, chili sauce, red onion, cilantro, jalapeno, fish sauce, peanuts

Taken from www.food.com/recipe/spicy-thai-cucumber-salad-320717 (may not work)