Thai Cucumber Salad
2-3 cucumbers, peeled and sliced thinly into rounds
1/2 cup seasoned rice wine vinegar
1/2 cup sugar
salt, to taste
3-5 cloves garlic, minced
1 large shallot, minced
red pepper flakes, to taste, optional
1. Place cucumber in bowl and cover with vinegar, sugar, and salt; stir to dissolve.
2. Add garlic and shallot, mix well.
3. Add pepper flakes to taste when serving, if using.
May be served immediately although I find the flavor improves if it's allowed to rest in the refrigerator for up to two hours. Enjoy!