Flash Back *** Thai Cucumber Salad

This is another quick and easy side dish that will make everybody ask for the recipe, but one of the first true things I created as a young chef from scratch in my original test kitchen,( aka my first crappy apartment).  I was inspired to create this because I had a date later in the week with a beautiful vegetarian, while this is just a piece of the amazing meal we shared that nite it is fair to say that the whole evening was a great success. 

servings 20

Ingredients

12 large English cucumbers

4 T kosher Salt

1.25 C white sugar

1.25 C Brown sugar

2.5 C Rice Wine Vinegar

5 ea Red Thai Chillies "fresh"

3 T toasted sesame seed oil

1.25 C   Cilantro

2.5 C   roasted Peanuts

Method

1. in a blender combine the vinegar, white and brown sugars and blend on med speed until sugars are almost dissolved.

2. increase blender speed to high, carefully remove the lid and poor in the sesame oil, replace the lid and continue blending until emulsified

3. remove the vinaigrette form the blender and poor into a small container, cover and place in the fridge        4. peel, halve lenthtwise, seed and cut the cucumber into half moon pieces approx .25in thick

5. toss the cucumbers with the kosher salt, place in a colander and leave in the sink to drain for about a half and hour

6. rinse the cucumbers with cold water several times to ensure all the salt is gone and pat dry with a towel and place in the fridge

7. rinse and fine chop the cilantro

8. rough chop the peanuts

9. thin slice the chillies whole

10. in a med size mixing bowl add the cucumber slices, chillies, cilantro, and nuts

11. add the vinaigrette and toss, allow the chill if the frig for 1 hour before service

12. if desired you may adjust flavor with some fresh lime juice and zest