Thai Cucumber Salad

A wonderful addition to an Asian meal – Fresh, crispy and spicy. It ticks all the boxes !

1 Large English Cucumber cut in fine slices (I use a Japanese Mandoline)
1 Small Red Onion cut in half and finely sliced (Japanese Mandoline)
1/2 Cup of Rice Vinegar (you can use regular white vinegar)
2 Tablespoon sugar
1 Thai Chile thinly sliced or 1/2 Teaspoon of Dry Chilli Pepper
1/2 Cup of fresh herbs if you have : Thai Basil/Mint/Cilantro roughly chopped. (Optional)
2 Tablespoon Sesame Oil
Black and White Sesame Seeds for garnish.

In a small bowl, mix the sugar, vinegar and mix until the sugar dissolves
Add the chopped Chile, Salt & Pepper & Dry Chilli Pepper
In a large bowl add cucumber, onion and the vinaigrette. Mix well. Let sit for 5 minutes and then mix again.
Keep in your fridge until your guests arrive and garnish with sesame seeds or better, roasted peanuts.

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