This recipe comes from one of my favorite cookbooks I use in the summer, The Thrill of the Grill by Chris Schlesinger and John Willoughby. It compliments any grilled food. I personally enjoy this dish with grilled fish or pork that has an Indonesian flare. The cook time is actually refrigeration time before serving.

Ingredients

4 serv.

cucumbers2
small red onion, diced↗1
white vinegar↗5 tablespoons
sugar↗4 tablespoons
chopped cilantro1 tablespoon
red pepper flakes↗1 teaspoon
salt↗
freshly cracked black pepper

Step-by-step instructions

1
Wash cucumbers well to remove waxy deposit, cut them in half lengthwise, and then slice them thin.
2
In a bowl, mix all the remaining ingredients and toss the cucumber slices with the mixture.
3
Will keep 4 days, covered and refrigerated.

Source: food.com

Original recipe ↗

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