A nice, standard recipe was posted for Thai cucumber salad was posted by Cathy recently. I make mine with basically the same ingredients, but I use the smaller pickling cucumbers and equal parts water, sugar, and vinegar. I also let the boiled mixture of sugar, water, and vinegar cool before adding it to the cucumbers. Once it is cooled, I pour it over the sliced cukes and sometimes refrigerate them until serving time, when I add minced Thai peppers, some chopped peanuts, a few cilantro leaves, oh yes, and a few small slices of red onion or shallot. This salad goes great with a lot of Thai meals, especially satay, and is a nice accompaniment for many other summer meals. Cheers! Dale Hitchcock Bethesda, MD dhitchco@zzapp.org