I have a few cilantro planted in a large pot on the deck along with parsley and a tomato plant. I also have Vietnamese coriander, which I found at Halsey's Holly Hill Greenhouse when I helped Mary get annuals for her yard. Mary has a herb garden and wanted me to pick out what she needed to plant this season. While selecting the little herbs I found Vietnamese coriander . I added it to the collection of herbs and suggested that she try it. The lady checking us out said Vietnamese coriander grows huge and does not go to seed like the cilantro she usually buys so into the garden it went.
I went back to Holly Hill and picked up the last pot of Vietnamese coriander. Guess the little plant knew I would give it a good home and maybe it wanted to do a road trip to Florida with us.
I used the vietnamese coriander in place of the cilantro just to try it out and it was perfect in this dish.
The recipe is from A Week Of Menus, which I found on pinterest. I adapted it because I didn't have Korean chili powder (gochu gahloo).When I go back to Florida will have to pick up a jar in one of the Asian markets in Gainesville.
2 cups chopped cucumber ( removed the seeds)
1 cup chopped Cilantro ( used vietnamese coriander )
1 tablespoon soy ( used light)
1 tablespoon sesame oil
1 tablespoon Rice Wine Vinegar
1 tablespoon Korean chili powder or crushed chili pepper flakes ( I used the garlic- chili sauce-the one with the Roster on it)
1 tablespoon toasted sesame seeds
Mix all ingredients together except toasted sesame seeds which I added last
Pour sauce over the cucumber and cilantro
Toss gently and refrigerate.