You are here: Home » Recipes » Spicy Cucumber and Red Onion Salad Spicy Cucumber and Red Onion Salad Recipe by Our Cookbook CollectionKitchen Tested Yield 6 to 8 servings Prep 10 mins Cook 0 mins Sweet and salty accompaniment for Asian foods. PrintEmail Ingredients 2 English (hothouse) cucumbers, peeled, halved lengthwise, seeded and cut into 1/4-inch-thick diagonal slices2 teaspoons kosher salt1 cup rice vinegar1/3 cup sugar1 red onion, sliced into thin wedges1 to 2 Thai chiles, stemmed, halved lengthwise, seeded and thinly sliced crosswise Instructions In a large sieve set over a bowl, toss cucumber with salt and drain for 1 hour. Meanwhile, in another bowl, whisk together rice vinegar and sugar until sugar is dissolved. Transfer to a gallon-size zip-top plastic bag. Add drained cucumbers, onion and chiles. Squeezing out air, seal bag; shake to coat pieces evenly. Let stand at room temperature for 1 hour before serving or refrigerate for up to 1 week. Reprinted with permission from Corinne Trang’s The Asian Grill (Chronicle Books, 2006).