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V Spicy Cucumber Salad
Adapted from Asparagus to Zucchini; serves 4; ready in about 10 minutes
2 Cucumbers
1 Tablespoon white vinegar or rice vinegar
2 Tablespoons sesame oil
1/2 teaspoon salt
1 teaspoon soy sauce (or tamari)
1 Tablespoon sugar (I used less)
Sprinkling of red peppercorns (optional)
1 chile pepper - variety dependent upon what is available and how spicy you like it; or red pepper flakes or hot chili sauce such as Siracha
Basil or cilantro for garnish, color and flavor (optional)
Peel cucumbers (or not), slice in half vertically and scoop out seeds. Some cucumbers have very small seeds, so you can skip this step on those. Slice cucumbers into half moons. Whisk together next 5 ingredients and pour over cucumbers in a bowl. Add hot peppers and basil/cilantro and mix again. Top with the red peppercorns if using.