Thai salad, suitable for vegetarians

Thai

Rice vinegar - 3 Tablespoons

Sugar - 1 Tablespoon

Salt - 0.5 teaspoon

Black pepper - 1 teaspoon

Cucumber, peeled - 1 medium

Red onion, thinnly sliced - 0.5 cup

Cilantro leaves, chopped - 2 Tablespoons

Fresh red or green chili - 1 small

In a medium bowl, stir vinegar, sugar, salt, and pepper until sugar and salt are dissolved. Cut the cucumber lengthwise and de-seed. Cut quarters crossswise into 1/8-inch thick slices. Add cucumber, onion, cilantro and chili to vinegar dressing. Toss until combined. Cover and leave in the refrigerator for 3 hours, stirring occasionally.

Serves: 4

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