Shelly's Recipe

THAI-STYLE CONFETTI CRUNCH CUCUMBER SALAD

Category: Salad

1 cup distilled white vinegar
1 cup sugar
1 tsp salt
1 large cucumber
1 small red pepper
1 carrot
1/2 cup cherry tomato halves
1/2 cup finely chopped roasted peanuts
1/2 cup loosely packed chopped cilantro leaves and stems
1 serrano or jalapeno, finely diced (optional)

In a small saucepan over medium heat combine the vinegar, sugar and salt. Bring mixture to a boil, stirring to dissolve the sugar and salt. Cook for 1 minute at a gentle boil, stirring occasionally. Remove from heat and cool to room temperature.

When ready to serve, peel the cucumber and cut in half lengthwise. Scrape out the seeds with a spoon. Cut crosswise into thin slices. Dice the red pepper (and remove the seeds). Grate or finely dice the carrot. Place the cucumber, red pepper, carrot, cherry tomatoes, peanuts, cilantro and serrano or jalapeno, if using, in a mixing bowl. Pour the cooled vinegar dressing over the salad ingredients and mix gently. Serve cold or at room temperature. Makes 3 to 4 cups.