Thai Cucumber Salad

• 1/2 cups Sugar
• 1/2 teaspoons Salt
• 1/2 cups Rice Wine Vinegar
• 1/4 cups Water
• 1 Tablespoon Thai Chili Sauce
• 1 whole Cucumber, Partially Peeled, Sliced
• 1/2 whole Small Red Onion, Thinly Sliced
• 2 Tablespoons Roasted Peanuts (optional)
• 1 Tablespoon Fresh Mint Leaves, Torn, Optional
• 1 Tablespoon Fresh Cilantro Leaves, Optional

1. Start by adding sugar, salt, rice wine vinegar, and water to a sauce pan. Bring to a simmer and cook until the sugar dissolves, about 5 minutes or so. Remove from the heat, add the chili sauce, and let cool.
2. Once cooled, add the cucumbers and red onion to a serving bowl. Pour the sauce over the vegetables and gently stir. Let this sit for about 30 minutes, or overnight.
3. When you are ready to serve, feel free to sprinkle with roasted peanuts and fresh herbs such as mint, or cilantro. However, even without these, this salad stands tall.
4. The great thing about this salad is that you can serve it with practically anything. It is really perfect as an accompaniment to pretty much everything. Its flavors are sweet with just that subtle amount of heat from the chili sauce. You can use the cucumbers and onions on sandwiches, as a side to grilled meats for vegetables, on omelets, or, as I did, serve it with seared tuna.
5. However you decide to serve it, I'm certain you are going to love this recipe. Hope you enjoy!

sugar, salt, rice wine vinegar, ubc, chili sauce, cucumber, red onion, peanuts, fresh cilantro

Taken from tastykitchen.com/recipes/salads/thai-cucumber-salad-3/ (may not work)