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Cucumber Salad

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.

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