Authentic Thai Cucumber Salad
1 Large Cucumber
1/2 Small Red Onion
1/4 Cup Sugar
1/2 Cup Rice Wine Vinegar
1/4 Bunch Fresh Cilantro
1 Serrano Chili Pepper
1 Jalapeno Pepper
Roasted Peanuts (for garnish, optional)
Begin by peeling cucumber. Slice lengthwise and remove seeds using a spoon. Slice thinly and set in a collander. Next slice onion thinly and add to collander. Cut peppers in half and remove white ribs and seeds. Dice these finely and add to collander. Sprinkle mixture with a generous amount of sea salt, toss with a spoon and set aside for 30 minutes (put a plate underneath to catch the liquid the salt will draw out of the mixture).
Now rinse mixture thoroughly with cold water and shake off excess liquid, squeezing or you could spin it in a salad spinner. In a large glass bowl, add sugar and vinegar. Allow sugar to dissolve and add cucumber mixture.
Stir to combine and add finely chopped cilantro. Serve immediately or refrigerate until ready to serve. Sprinkle with chopped roasted peanuts, if desired.