Thai- style Cucumber Salad

Thai-style cucumber salad is my husband's favorite salad.  If I would keep it in the house, he would eat it every single day.  And why not, it is cool, refreshing, crunchy, crisp and best of all extremely low in calories and completely non- fat.  I actually learned this recipe in Thailand at a cooking school although I will give you one modification that does not affect the flavor yet cuts the caloric count by 30 to 50 calories per serving.

First a word about cucumbers.  This versatile fruit can be used in so may ways.  I'll be including more recipes as I go along.  The common American garden cucumbers are abundant starting in early summer and running to first frost.  Living in Texas, you have to watch out because hot weather causes bitter cucumbers.  If you end up with a bitter one, slice it and soak the slices for about 20 minutes in cold salt water.  Then taste again.  The bitterness should be gone.  If it isn't, you really just have to discard the cucumber.  Because I find the wax that growers put on cucumbers disgusting, I would peel a cucumber that has been waxed even though it is safe to eat.

I prefer this recipe with Persian cucumbers also known as English cucumbers.  They re longer and thinner than regular cucumbers, with a ridged skin.  Since they are usually hydroponically grown and shrink wrapped in plastic wrap, bitterness and wax are not issues.  However, choose carefully, the plastic wrap can disguise a spoiled cucumber.

So here goes the recipe:

 

2 Persian cucumbers sliced thinly (horizontally)

1/2 large sweet yellow onion sliced thinly longitudinally (roots to stem)

Sauce

1 cup sugar (I replaced the sugar with Splenda to reduce calories, no adjustments needed!)

1 cup white vinegar

2 Tablespoons fish sauce

Stir until dissolved

Bring to a boil and remove from the heat.  Add six to seven slices jalapeños. You can use fresh or canned.

When the sauce cools, remove the jalapeños,  pour over the cucumbers and onions. Cover and refrigerate until ready to serve.  This salad will keep in the refrigerator for about one week.