Thai Cucumber Salad

This dish we used as a dressing for the Tod Man Goong (shrimpcakes) we made at the same time, the recipe comes from a lady called Wandee Young, who owns a restaurant in Toronto called Young Thailand

, ostensibly the first Thai restaurant in Canada. We haven't had the pleasure of eating at her restaurant, but we have met her, and she seems a very charming lady (and of course, she invited us to come try her food). And now we have the opportunity to try some of her dishes, albeit they are not cooked by her. This is a fairly tasty dish that worked well with the shrimpcakes. Or, you could add more of the cucumber, and eat it as an accompaniment to other Thai dishes. We used Korean cucumbers, which we got in a Korean supermarket (they are more expensive than English cucumbers, but really tasty).Thai Cucumber Salad
adapted from Simply Thai Cooking, 2nd Ed.
10" cucumber (English or Korean)
1/2 small red onion
1/3 medium red pepper
1 Tbsp sugar
2 Tbsp rice vinegar
1/2 tsp salt
coriander leaves, chopped fine, as garnish

Wash and dry the cucumber. Slice into 1/4" pieces and place in bowl. Julienne red pepper and red onion; place on top of cucumber in bowl.

Whisk together sugar, vinegar and salt in a small bowl. Pour over vegetables