Spicy Cucumber and Red Onion Salad Serving Size - 7 Prepared By - Scott Recipe Rating
			2 English (hothouse) cucumbers, peeled, halved lengthwise, seeded and cut into 1/4 inch thick diagonal slices 2 tsp Kosher Salt 1 C Rice Vinegar 1/3 C Sugar 1 Red Onion, sliced into thin wedge 1 or 2 Red Thai Chilies, stemmed, halved lengthwise, seeded, and thinly sliced crosswise
			In a large sieve set over a bowl, toss the cucumbers with the salt and drain for 1 hour. Meanwhile, in another bowl, whisk together the rice vinegar and sugar until the sugar is completely dissolved. Transfer this liquid to a re-sealable gallon plastic bag and add the drained cucumbers, onion, and chilies. Squeezing out the air, seal the bag. Holding on to the ends, shake to coat the pieces evenly. Let stand at room temperature for 1 hour before serving or refrigerate for up to 1 week.