This is a sprightly accompaniment to roast grilled meat or poultry; or it can be added to mixed greens and shrimp for a main-dish salad.
1 cup coarsely chopped cilantro
2 cucumbers, peeled and thinly sliced (about 2 cups)
3 small dried red chiles (such as arbol) stemmed, seeded
1/2 tsp salt
2 Tbsp light oil, such as canola
1/4 cup rice wine vinegar
Combine cilantro and cucumbers in a bowl; then crumble in the dried chiles. Sprinkle with salt, and add oil and vinegar. Turn well to coat.
Let stand 30 minutes before serving to allow flavors to blend.
Serves 3 to 4.
