A client gave me a beautiful Japanese cucumber from her garden. I was thinking of making a pickled cucumber salad but that usually has some sugar in it so I was looking for an alternative.
I came across a recipe on my favorite food blog Fat Free Vegan for Korean-Style Cucumber and Edamame Salad and was inspired by the lemon juice and chilies.
Here is what I ended up doing it turned out refreshing, spicy and delicous!
1 Japanese Cucumber thinly sliced (or English cucumber)
1/4 red onion thinly sliced
1 Thai chili chopped (very spicy)
Juice of 1/2 lemon
2 tsp. toasted sesame oil
small handful sesame seeds
1/2 tsp. salt
Mix all ingredients together and serve. Notice how tiny the Thai chili is if you don’t like it too spicy (it made my eyes water and I like it hot) you might just substitute a pinch of cayanne.