Asian Cucumber Salad

My heirloom cucumbers are coming in FAST and furious, so today's lunch featured "Cucumbers: 3 Ways:" (1) simply sliced and served with ranch dressing for the kids, (2) the old-fashioned Polish way with sour cream and dill, and (3) my favorite way, in an Asian Cucumber Salad. I combined a few different recipes and made this my own.

Asian Cucumber Salad

   2 cucumbers, peeled and thinly sliced
   1 teaspoon sea salt
   2 fresh chili peppers, seeded and diced
   1 green onion, sliced in super thin strips
   1/3 cup rice vinegar
   1 tablespoon sugar
   2 tablespoons sesame oil
   1 large clove garlic, minced
   1 tablespoon minced fresh ginger root
   1 tablespoon sesame seeds

Put the sliced cucumbers in a colander and sprinkle the salt over them. Stir a bit, and let sit like this for 20-30 minutes.

Whisk the vinegar and sugar together until the sugar is dissolved. Add the oil, garlic, chili peppers, ginger, and sesame seeds.

Rinse the salt off of the cucumbers and let drain. Place the drained cucumbers in a bowl, add the green onion strips, and drizzle the dressing over. Toss lightly. Best eaten immediately. 

Itadakimasu!