Tuesday, September 13, 2011

asian cucumber salad

This salad is refreshing, simple, and inexpensive. It's perfect to bring to a potluck because you can serve it cold or at room temperature, and the more it sits and marinates in the sauce, the better. I like the texture of the thicker cut cucumbers, but if you're more of a thin-cut, "sunomono-style" person, then shave the cucmbers paper thin.
What you need (makes 8 side dishes):

5 cups of chopped cucumbers **
1/4 cup sesame oil
2 tablespoons soy sauce
1 teaspoon hot chili oil
1/2 cup rice wine vinegar
**I used a mix of 7 persian cucumbers and 2 english cucumbers. You can leave the skins on the persian cucumbers (just rinse them), but I prefer to peel and de-seed the english cucumbers.
Simply chop all the cucumbers, mix together all the liquid ingredients, and pour the dressing over the cucumbers. Let sit in fridge for at least 2 hours.

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