I was recently suckered into purchasing a pickling cuke. No hard feelings, as I turned it into an amazing summer drink. I still, however, had half of it staring at me every time I opened my fridge. Yes, I could have made more cocktails, but I like a culinary challenge. Plus, one cannot survive off of cocktails alone. So, without further ado, I present you with cucumber salad.
- 2 cucumbers, thinly sliced
- ¼ cup of finely diced yellow pepper
- ¼ cup of rice wine vinegar
- 2 teaspoons toasted sesame oil
- 1 Tbsp of honey
- 4 Tbsp toasted sesame seeds
- ¼ Tsp of red pepper flakes
- ½ Tbsp of sea salt
- 1 Tbsp fresh cilantro
Directions: In a small bowl, mix together rice wine vinegar, honey, toasted sesame seeds red pepper flakes, cilantro, diced yellow pepper,and sea salt. Drizzle the mixture over the cucumbers. Mix well. Set aside. Let sit in the refrigerator for three hours or overnight to let the flavors meld..