Makes 10 servings
- 120 mL rice wine vinegar
- 99 g sugar
- 2 tsp/6.50 g salt
- 3 English cucumbers, halved lengthwise, cut into 3-mm slices
- 1 medium red onion, quartered lengthwise, cut into 3-mm slices
- 1 tbsp/9 g red jalapeno, halved lengthwise, cut into 3-mm slices
- 4 tbsp/12 g roughly chopped or torn mint leaves
- 21 g cilantro leaves
- Combine the vinegar, sugar, and salt in a saucepan. Warm over low heat, whisking constantly until the sugar and salt are dissolved. Do not boil. Cool to room temperature.
- Combine the cucumbers, onions, and jalapenos in a nonreactive bowl. Add the vinegar mixture. Marinate for 30 minutes.
- Drain the salad and serve immediately. Garnish with mint and cilantro.