Cucumbers add crunch and a refreshing flavor to all sorts of salads. This cool eastern-influenced cucumber salad makes for a tasty and refreshing side dish, one with a little kick to it. Choose a milder green chile or skip it all together if you prefer to keep things really cool.
If you choose to use the seedless kind, like persian or japanese cucumbers then be sure to let the salad sit for a while before adding the dressing, as you may want to tip out some of the liquid (cukes can release a lot of liquid), and then stir in the dressing. Otherwise, it make taste too watery.
Serves 4 as a side
For the salad:
3 English cucumbers, peeled and seeded
1 red onion, thinly sliced
2 large garlic cloves, minced
sea salt, to taste
1 bunch fresh chopped cilantro
1 tablespoon toasted sesame seeds
1 small orange Thai chile, thinly sliced, seeds removed
For the dressing:
3 tablespoons rice vinegar
2 teaspoons brown sugar
2 tablespoon olive oil
2 teaspoons sesame oil
1. For the dressing, place all the ingredients in a large bowl and whisk together until combined.
2. Peel the cucumbers and cut in half lengthwise; using a small spoon, remove the seeds and then slice the cucumber into thin slices.
3. In a medium bowl, add the cucumber, sesame seeds, cilantro, garlic and Thai chile.
4. Add the dressing and toss until combined. Allow to stand for 20-30 minutes in order to allow the flavors to meld.
5. Taste and if necessary, season with additional salt before serving.