Cucumber Salad
1/4 cup sugar
1/4 cup rice vinegar
1 tsp. kosher salt
1/2 tsp red pepper flakes
2 small cucumbers
1/2 cup thinly sliced red onion (optional)
Combine sugar, vinegar, salt, and pepper flakes for the dresing in a bowl; set aside.
Cut cucumbers in half lengthwise, then scoop out the seeds with a spoon. Discard seeds. Slice cucumber halves into thin slices to make a yield of 2 - 2-1/2 cups. Toss with onion slices and dressing until well coated. Chill salad until ready to serve. Can be prepared up to an hour ahead.
Brenda's notes: (This is what I add to a recipe since the kids all say I change stuff and don't advise). I don't de-seed my cucumbers, but I do buy either English cucumbers or use small (one to one and a half inch diameter) cukes so the seeds aren't so wet. I usually don't cut them in half. I make it in advance and it keeps well, I think, up to 2 or 3 days. I have even added new cukes to the brine the next day to stretch, but the flavor diminishes. I have only used the red onions once, but that may have been the day you ate it :-). I usually slice the cucumbers in my food processor so they are really thin, but some people like them a little thicker. This reminds me of the cucumber salad my mom made when I was a kid--my dad ate it up, but as kids we turned up our noses. I love the Asian flavor--reminds me of a seaweed salad at a Sushi restaurant.
Hope you like it--the recipe came from Cuisine at Home, a cooking magazine.