Thai Cucumber Salad

Shortly after moving to Carol Place, we discovered and fell in love with Pilin Thai. Since our earliest visits, an evening at Pilin has been characterized by two constants: no dish has been a real disappointment, and every meal has included a serving of cucumber salad. When Sue, Graham, and Liam brought us some cucumbers from their garden, we went looking for a recipe that resembled the Pilin experience and found this one from Craig Claiborne.

Unlike Pilin's, Craig's version is served without a base of greens. We have tried it both with and without greens. Both approaches work. If you choose to add greens, we would stress that they should be only a base. Beyond that, you can mix the greens, use a single green (spinach, romaine, red leaf lettuce), or add in some carrot shavings for extra color.

1. Peel the cukes. Cut them in half lengthwise and scoop out the seeds. Quarter them lengthwise and cut them into thin slices.
   
   
2. Combine the sugar, salt, vinegar, water, and shallots in a small saucepan. Bring to a boil and stir until the sugar dissolves. Remove the syrup from the heat and reserve.
   
   
3. Combine the cucumbers and red pepper in a bowl. Pour the sugar syrup over it and stir. Sprinkle with cilantro.
   
   
4. Cover and chill for two to three hours.

4-6 servings   

Source: Craig Claiborne, The Best of Craig Claiborne