Tuesday, July 1, 2014
Cucumber Salad with Sweet Thai Chili Vinaigrette
Another excuse to use my new spiral machine*. You don't need to spiral the cucumbers for this recipe.
Life's Ambrosia sliced the cucumbers.
Next time I make it I'll use a red onion. I also didn't have sesame oil so subbed sunflower and added some toasted sesame seeds.
2 tablespoons rice vinegar
2 tablespoons sweet Thai chili sauce
1 teaspoon sesame oil ( used sunflower oil)
1/4 teaspoon sugar
1/4 teaspoon granulated garlic
Kosher salt to taste
1 cucumber, thinly sliced
1/2 onion, thinly sliced
Sesame seeds (toasted and sprinkle on salad)
In a small bowl whisk together rice vinegar, sweet Thai chili sauce, sesame oil, sugar, granulated garlic and salt.
Place cucumber ( either sliced or spirals) and onion in another bowl. Pour the vinaigrette over and toss to coat.
Cover and refrigerate for 1 hour. Toss once more before serving and sprinkle with sesame seeds.
* Gabe asked me if I liked the Paderno Spiral- Vegetable Slicer. I love it but do have a issue with it.
Works great with zucchini and cucumbers and I love sweet potato and wanted to see how it worked on them- no problem. Carrots- NO. The blade which I used to spiral would not lift out. Gabe had to get it out for me. There was no way I could lift it out.
He did get it out so I could clean it but won't do carrots again.