Quick Pickled Cucumber Salad

This past weekend, I ordered take-out from my favorite neighborhood Thai restaurant - King & I.  I have been ordering from there for years because their food is always fresh, quickly prepared and super flavorful.  It also doesn't hurt that they are located just a few doors down from my place, which makes it super convenient for a quick take-out.  I ordered their curry chicken noodles on Saturday and because their portions are huge, I've had several meals out of them.  By the time Monday came around, I was a little sick of eating just the noodles and decided to make a simple vegetable side dish to go along with them - Quick Pickled Cucumber Salad.

The recipe is super simple.  First I gathered the ingredients:

• 1 teaspoon sugar
• 1/4 cup rice vinegar
• Salt and pepper, to taste
• 2 large cucumbers
• 1/2 medium red onion

I whisked together the sugar and the rice vinegar in a large bowl until the sugar dissolved.  Then I peeled and thinly sliced crosswise the two cucumbers, and also thinly sliced the red onion.  I tossed the vegetables in the vinegar mixture.  The final step was to season with salt and pepper and then gently toss again.

I stored the pickled cucumber salad in an airtight plastic container for several hours before finally digging in.  The cucumber salad was so light and refreshing.  It was lightly pickled so it felt more like a salad than pickles.  Plus, the quick pickled cucumber salad went perfectly with the last of my curry chicken noodles.

These cucumbers had me yearning for summer when I can get fresh cucumbers from my mom's garden.  Tell me, what has you yearning for warmer days?