Cucumber Salad With Sweet Thai Chili Vinaigrette

Aside from the fact that salad  is wicked tasty, it is also wicked simple to toss together, and you get to choose whether to dress it up with sesame seeds or onion or anything else you feel in the mood for.

For this version, I kept things simple with just an English cucumber and scattered grape tomatoes and scallions over everything on the plate.

It is almost criminal just how very tasty this salad is.

•1 English cucumber, halved and sliced

•2 tbsp rice vinegar
•2 tbsp Thai sweet chili sauce
•1 tsp Dijon mustard
•1 tsp sesame oil
•1/4 tsp white sugar
•1/4 tsp granulated garlic
•1/4 tsp Aleppo pepper
•1/4 tsp Seasoned Salt

Note: feel free to use three or four Persian cucumbers in place of the English.

Whisk the dressing ingredients together in a bowl, then toss with the prepared cucumber.

Stash in a covered container in the fridge for a couple of hours to allow the flavors to blend.

Note: I prefer glass containers for salads, because I think the glass chills them better.

Serve as you will. We had mine with Asian-Inspired Chicken Thighs and rice with sautéed ‘shrooms and red pepper, but, really, this salad would go with just about anything.

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