Ingredients

• Kosher salt
• 2 shallots, thinly sliced crosswise and separated into rings
• 1 cucumber, thinly sliced
• 1 medium carrot, thinly sliced
• 1/4 cup rice wine vinegar
• 2 tablespoons sugar
• 1 red Thai chile, stemmed and thinly sliced

Instructions

1. Bring 3 cups water to a boil. Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium heatproof bowl. Carefully pour over the boiling water. Stir to mix evenly then let stand for 20 minutes.
2. Drain the vegetables in a colander, pressing them to remove excess liquid, then transfer them to a bowl. Add the vinegar, sugar, chile and the remaining 1 teaspoon salt. Stir until the sugar and salt dissolve then refrigerate until ready to use, at least 10 minutes and up to 1 hour.