Just like last summer our garden is producing cucumbers at an amazing pace so I’m always interested in new ways to prepare them. When I saw a recipe on Cooking with K for a Spicy Asian Cucumbers Salad I knew that it would be a good one for us. Eammon and I both really enjoyed this preparation, so-much-so that the very first night we ate the entire recipe and I immediately made a second batch. I used red Thai chili peppers and they gave the salad quite a kick which we both loved but if you’re not into spicy as much, cut down, cut out or use a pepper which isn’t quite as hot.
3/4 cup rice vinegar
1/4 cup water
1 tablespoon Whey Low Granular or sugar
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon sesame oil
3 large cucumbers, peeled, seeded and sliced
1 medium Vidalia onion, halved and then thinly sliced
2 fresh red Thai chili peppers, sliced (optional)
2 tablespoons sesame seeds, toasted
In a large bowl stir together rice vinegar, water, sugar, soy sauce, salt & sesame oil. Add cucumbers, onions and Thai chili peppers tossing to coat. Cover and chill at least 1 hour. Add sesame seeds and toss. Chill to let the flavors blend. Stays for a week in the fridge…if it remains uneaten that long.