Spicy Asian-Style Cucumbers

2-17-2017 ~My mission was to find a cucumber salad that was something different from the same old cucumbers with sour cream or tomato-cucumber salad. What a happy, delicious find this was! I made a few minor tweaks, but nothing that really changed the recipe. For instance, because of Hubs’ sensitive innards, I had to take the heat level down to “coward” level by eliminating the chili oil altogether (and replacing it with an equal measure of vegetable oil) and using just a wee pinch of the crushed red pepper flakes. Hubs said he didn’t even notice the red pepper flakes were in there, so I guess I’ll “kick it up a notch” next time! Other than that I stuck with the recipe exactly as directed – and would only change one thing. It was a little salty for us. Next time I’ll either reduce the salt by maybe half, or rinse the salted cucumbers, contrary to the recipe’s instructions. For the sugar, I used a sugar substitute which, if nothing else, simply made me feel good. I think some toasted sesame seeds, or black sesame seeds, would have been a worthy addition, tho’ this was pretty much flawless as is. As with some other 5-star recipes I’ve tried, the biggest error I made was in not making more than I did. We scarfed up every last bit.

This is really good and so easy! Very simple to adjust the heatness to your liking.