Spicy Cucumber Salad
adapted from the recipe in “From Asparagus to Zucchini” which is originally from Twinhawks/Clearview Family Farms
2 cucumbers, peeled, seeded, and sliced into half moons
1 medium onion, sliced into half moons
1 T cilantro, roughly chopped
1 T rice wine vinegar
2 T sesame oil
½ t salt
1 t soy sauce
1 T sugar
2 t hot sauce
Toss together the cucumber, onion, and cilantro. Whisk together the vinegar, oil, salt, soy sauce, sugar, and hot sauce. Toss the dressing with the cucumber mixture.
NOTE: the printable version mentions a whole chile. The above version uses hot sauce. Either works!