Thai Cucumber Salad

Here's a refreshing salad for a hot summer evening.  And it solves the what-to-serve-with-curry dilemma.

Thai Cucumber Salad

4 tbs. sugar
1/2 tsp. salt
1/2 c. rice vinegar (preferably unseasoned)
1/2 cup cold water
2 medium cucumbers
2-3 green onions
1 medium green jalapeno (or less)
1-2 tbs. chopped fresh basil (preferably Thai)

 Mix the dry ingredients in a bowl with the water and vinegar, then stir until dissolved.

Peel the cucumbers and scoop out the seeds, unless you're using the long English kind.  Score the outside lengthwise with a fork (just makes it look prettier.) Cut the cucumbers in half and slice in 1/4 inch pieces. 

Scrape the seeds and membrane from the pepper, then slice thinly.  Chop the scallions and the basil.  Stir everything into the bowl and coat with dressing.   Let it marinate and chill in the fridge for at least a half hour.  Optional-- sprinkle with chopped peanuts and cilantro before serving.  This recipe makes 4 generous helpings.