Cucumber Salad With a Sweet Chili Vinaigrette

A friend was posting on teh faceplace the other day, practically begging for ideas of what to do with her farm box this week, which was loaded with tiny cucumbers.

Yeh, she could pickle ’em, and I suggested that Gin (or Vodka) and Tonic Pickles would be very nice, just mebbe not for the kids; but then, I thought of this refreshing, slightly smoky (from the toasted sesame oil) and not at all too spicy or sweet salad that, like the G&T pickles, calls for Persian cucumbers, but tiny regular cukes will do as well.

BTW, all thanks to the nice folk at for the original recipe, which I just tweaked a teeny, tiny bit.

•2 tbsp rice or salad vinegar
•2 tbsp Thai sweet chili sauce
•1 tsp toasted sesame oil
•1/4 tsp white sugar
•1/4 tsp garlic powder
•1/8 tsp Seasoned Salt

•3 Persian cucumbers, quartered and sliced
•Thinly sliced and quartered sweet onion

Whisk the vinaigrette ingredients together, then drizzle over the cucumbers and onion in a large bowl.

Toss to coat, then transfer to a smaller bowl, cover tightly, and stash in the fridge for at least one hour before serving.

Lovely with Indonesian Swordfish.

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