Hi, remember me? I’m back, hopefully for good! This summer has been absolutely insane. I took a pretty difficult, very time consuming class that is normally taught in 16 weeks, in 7, had two jobs (one with increased hours), and have been working on starting my own web design business. I have literally been working 15 hour days and a have done very little cooking, and my clothes are tight to prove that is a bad idea. So, we are between semesters now, and next semester only involves one less time consuming class (and, my last one!!!) and the school job’s hours being less, so I think I am back to stay. Now, it may take me a bit to get back on schedule – notice this post is not at the usual time. I usually work ahead, but I am out of posts, so there is no ahead, but I will get there.
So, anyway, cucumbers – they are good for more than just pickles. Steve has been growing them in the garden, along with a whole host of other good stuff that I really need to come up with awesome recipes for. But, we really don’t have enough for pickles, but this is just the perfect way to use them. It is just a little hot, which is an awesome contrast to the cool cucumbers.
You can make it less hot or more hot by how much pepper you add. I had one red chili pepper and left in the seeds and veins because I like mine on the hot side. As it turned out, my chili was rather mild, so I also added some Korean red pepper flakes. You could add both and more of each, or less, or leave either or both out. Do whatever suits your taste. This recipe can be eaten immediately, but it really better if you let it sit in the refrigerator for about an hour, so that the cucumbers soak up the flavors.
Asian Cucumber Salad
- 2 1/2 cups cucumbers, peeled and thinly sliced
- 1/2 cup unseasoned rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon Thai sweet chili sauce
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon Korean red pepper flakes
- 1 red chili pepper, sliced
- 1/4 cup dry roasted peanuts, crushed
- 1/4 cup cilantro, chopped
- Place sliced cucumbers in a bowl.
- Whisk together vinegar, oil, chili sauce, salt, sugar, and red pepper flakes. Pour over cucumbers.
- Stir in chili pepper.
- Refrigerate until serving. It is best if you can leave it in the refrigerator for at least 1 hour.
- Just before serving, toss in peanuts and cilantro.