Thai Cucumber Salad

Today's Farmer's Market yielded a small surprise: lemon cucumbers. I've been reading about them on a few blogs lately, and was hoping they'd show up! They are very mild and easy on the tummy.

This is a quick and easy salad to mix up. It's light and refreshing, too.

• 3 lemon cucumbers
• 1 Serrano chili
• 2 tablespoon rice wine vinegar
• 2 tablespoons granulated sugar
• handful of cilantro
• 1 teaspoon salt

Peel the cucumbers. Then slice in half and scoop out the seeds. Quarter them, then slice into 1/4" slices. Place in a collandar over the sink and sprinkle with salt. Toss a bit, and let sit while you prepare the remaining ingredients.

In a small mixing bowl, whisk together the vinegar and sugar until the latter is dissolved completely. Stem and seed the chili, then mince finely. Mince up the cilantro and add it and the chili to the sugared vinegar.

Rinse and drain the cucumbers well, then toss with the dressing. Serve chilled or at room temperature.

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