Thai cucumber salad

Since we'll be harvesting our fresh vegetables, here is a good cucumber salad for you try

Thai Cucumber Salad
Serving size: 10
INGREDIENTS
2 each cucumbers, peeled, halved and seeded -- (large cukes)
1 tablespoon salt
2/3 cup water
1/4 cup sugar
1/2 cup rice wine vinegar
1/4 cup julienned carrots
3 1/8 tablespoons cilantro -- chopped finely
2 tablespoons red pepper, finely diced jalapeno peppers, seeded and thin sliced -- to taste
2 1/4 teaspoons fresh ginger, minced
2/3 teaspoon garlic -- minced
DIRECTIONS
1. Slice cucumbers thinly into half-moons. Sprinkle with salt and refrigerate for 1-2 hours. Rinse cukes and pat dry.
2. Meanwhile, bring water and vinegar to boil.Add sugar and dissolve. Cool.
3. Pour vinegar mixture over cucumbers and toss with all remaining ingredients.
4. Portion size is for small portion on buffet with other side salads