Sesame Peanut Cucumber Salad
1 large cucumber thinly sliced
1 large or a few small radishes cut into matchsticks
1 fresh hot red chile pepper diced (seeds in for more ‘kick’)
1 clove garlic finely minced
1/2 teaspoon fresh ginger grated or finely minced
1 lime, zest and juice
1 tablespoon rice vinegar
1/2 teaspoon fish sauce
2 teaspoons sesame oil
1 teaspoon honey
1 teaspoon black sesame seeds
2 tablespoons salted and roasted peanuts roughly chopped
Fresh basil, mint, or cilantro or a combination of them, chopped
Preparation:
Place the cucumber slices, radishes, and chile pepper in a large bowl, toss to mix. In a small bowl whisk together the garlic, ginger, lime zest and juice, rice vinegar, fish sauce, sesame oil, and honey. Drizzle the vinaigrette over the cucumbers and toss until thoroughly mixed. Refrigerate for 30 minutes to allow the flavors to deepen. Before serving add the sesame seeds, peanuts, and herbs and toss again