This salad was one of my favorites at a local Thai restaurant. After some coaxing and a five-dollar tip, I persuaded an unexperienced doe-eyed waitress to part with the recipe. So are the perils of hacker-cuisine in Eastern Wisconsin. The perfect side dish on a hot day — try it with grilled corn and pork chops.
1/4 cup red or rice wine vinegar
Juice from one fresh lemon or lime
1 tbs sugar
1 tsp. salt
1/2 tsp. red pepper flakes, to taste
2 cucumbers, peeled, seeded and julienned
1/2 cup red onion, thinly sliced
1/4 cup washed cilantro leaves
2 large, fresh garden Thai basil leaves, cut in thin strips (optional)
Mix the dressing, salt, sugar and pepper in a dish using a wire whisk. Add to the veggies and toss to coat. Cover and chill in your fridge for at least 2 hours.
You can substitute a fresh serrano or jalapeno pepper for the pepper flakes.