Note: I always make extra dressing because it keeps for a long time in the refrigerator.

For the Dressing:

1 cup water
1 cup white vinegar
1 cup sugar
2 teaspoons salt

Combine ingredients in a saucepan and cook over medium low heat, stirring, until sugar dissolves. Remove from heat and let cool.

For the Salad:

2 medium to large cucumbers
Chopped fresh red chili pepper to taste
2 tablespoons chopped dry-roasted peanuts
3 tablespoons chopped red onion
2 tablespoons chopped fresh cilantro leaves