In article
>,
Cindy Fuller > wrote:

> Asian cucumber salad. Peel, seed, and slice said bad boy. Toss with a
> little sugar, salt, and rice wine vinegar. You can then add Thai basil,
> mint, cilantro, or whatever fresh herb is taking over your garden.

There's a version of this recipe in Steve Raichlen's Barbeque Bible that
I like a lot, listed as: "Balinese Cucumber Salad". This version uses
English cukes, chopped sweet onions, rice wine vinegar, sugar, salt,
mint, and a topping of toasted chopped peanuts. Very delish, and a
refreshing complement to spicy grilled stuff. Whenever I make this
salad for a party, it just evaporates...

--
Julian Vrieslander