Thai Cucumber Salad

1/2 cup rice wine vinegar

3 tablespoons sugar

2 tablespoons light oil, such as canola or safflower

1 pound radish, thinly sliced

1 seedless/seeded cucumber, thinly sliced

1 red bell pepper, seeded/very thinly or 2 carrots, thinly sliced

1 teaspoon crushed red pepper flakes

20 fresh thai basil leaves

Handful chopped fresh cilantro

 

Mix vinegar, sugar, oil, herbs and red pepper flakes in a big bowl until sugar is melted. Toss in sliced veggies. Refrigerate at least an hour before serving to let it set. Toss and serve. Some people chop peanuts to put on top of each serving.

Done