Sesame/Peanut Cucumber Salad
- 5-6 Peeled and sliced cucumbers
- 3 TBSP peanut butter
- 2TBSP dark sesame oil
- 1-2 tsp hot chili oil, (2 if you want it pretty spicy)
- 2 TBSP sugar
- 1/4 tsp salt
- 1/3 cup rice wine vinegar
- chopped chives, parsley, scallions, or chili flakes for garnish
Place sliced cucumbers in a serving dish or a non reactive container. In a small bowl whist together the peanut butter, sesame oil, chili oil, sugar and salt until well blended. Slowly drizzle in vinegar while whisking until well incorporated.
Immediately before serving drizzle the dressing over the cucumbers, top with garnish as desired.
This salad is best eaten freshly dressed but will keep 1-2 days in the refrigerator.
I developed this recipe one year in North Carolina when I had so many cucumbers coming on in the garden the neighbors started avoiding me. It is amazingly refreshing and guarantees there won’t be any leftover cucumbers hanging around after supper.
