Yield: 6 servings

Measure Ingredient
Shimizu BWHT68A
2 mediums Chilies -- sliced thin
¾ cup Vinegar
1 teaspoon Salt
½ cup Cucumbers
¼ cup Red onions -- thinly sliced
10 tablespoons Sugar

(Thai Satay Cucumber Salad) Peel, seed and quarter the cucumbers lengthwise then cut into ⅛ inch long pieces. Combine vinegar, sugar and salt in a small saucepan. Cook over low heat until sugar and salt is dissolved. Remove from heat and cool. Stir in chilies, onions and cucumbers. Serve with meat Satay and peanut sauce.

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