Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan) 3.00 medium cucumbers sliced as thinly as possible 0.50 teaspoon dried hot pepper flakes 1.00 tablespoon sugar dissolved in: hot water 4.00 tablespoon white vinegar 2.00 tablespoon minced red onion -or- minced scallions salt In a bowl, generously salt the sliced cucumbers. Allow to sit for at least 30 minutes, stirring occasionally. Combine the other ingredients. Squeeze out as much of the cucumber juice as you can, by wringing a handful at a time in a double layer of cheesecloth or a dish towel. Twist until you can extract no more juice. Combine the squeezed cucumbers and the sauce in a serving bowl and refrigerate until ready to serve. Yield: 6 servings