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Sweet-and-Tart Cucumber Salad

Source of Recipe

"Cook's Illustrated Cookbook" by the editors of America's Test Kitchen


Recipe Introduction

"Based on a common Thai relish served with sautés, this salad is also great with grilled salmon or grilled chicken breasts."

List of Ingredients

◦ 3 cucumbers (2 pounds), peeled, halved lengthwise, seeded, and sliced ¼ inch thick
◦ ½ red onion, sliced very thin
◦ 1 tablespoon salt
◦ ½ cup rice vinegar
◦ 2 ½ tablespoons sugar
◦ 2 small jalapeño chiles, seeded and minced (or more, to taste)


Recipe

Toss cucumber and onion with salt in colander set over large bowl. Weight cucumbers with gallon-size zipper-lock bag filled with water; drain for one to three hours. Rinse and pat dry.

Bring ⅔ cup water and vinegar to boil in small nonreactive saucepan over medium heat. Stir in sugar to dissolve; reduce heat and simmer 15 minutes. Let cool to room temperature.

Meanwhile, mix cucumbers, onion, and jalapeños in medium bowl. Pour dressing over cucumber mixture; toss to coat. Serve chilled.

Serves 4