Thai cucumber salad

Those spicy light cucumber salads in Thai restaurants are so good. The other day I bought an expensive cucumber and thought I'd do something special with it-- the problem was I didn't have any fresh basil or peppers. Who does, this time of year? The recipe called for both but I substituted with red pepper flakes and dried basil. It was fine, and this salad is easy to make with what you probably have on hand. The only "must" is rice vinegar.

A nice change from that prepackaged cabbage salad we're been eating around here all winter.

Thai Cucumber Salad

4 Tbs. sugar
1/2 tsp. salt
1/2 c. rice vinegar
1/2 c. water
2 cucumbers
2 scallions or pearl onions
1 chopped jalapeño (or 1/2 tsp. red pepper flakes)
1 tbs. chopped basil (or 1/2 tsp. dried basil)

Whisk the sugar, salt, water and vinegar together until dissolved. Chop the onion and pepper. Peel the cucumbers and with the tines of a fork scratch the exteriors (just for looks.) Cut the cucumbers lengthwise, then scoop out the seeds with a teaspoon. Cut the cucumbers into thin slices. Stir everything in the bowl, and cover and marinate for at least 30 minutes.