Thai Cucumbers

The flavors of Thailand are well represented in this spicy salad made with cucumber, red bell pepper, jalapeno pepper, and cilantro, which goes nicely with Cold Sesame Noodles, curries, and other spicy dishes.

1  English cucumber, thinly sliced or 2  medium cucumbers, thinly sliced
1/2 cup red bell pepper, ribs and seeds removed, and finely diced
1  jalapeno pepper, ribs and seeds removed, and finely diced
1/4 cup green onions, thinly sliced
1/4 cup chopped fresh cilantro
1 tablespoon raw {sesame seeds}
4 teaspoons toasted sesame oil
1 tablespoon tamari
1 tablespoon freshly squeezed lime juice
2 teaspoons brown rice vinegar
2 teaspoons {garlic}, minced
2 teaspoons fresh ginger, minced
1/2 teaspoon crushed {red pepper} flakes
1/4 teaspoon sea salt
1/8 teaspoon freshly ground {black pepper}
In a medium bowl, combine cucumber, red bell pepper, jalapeno pepper, green onions, cilantro, and sesame seeds.

For dressing, in a small bowl, whisk together toasted sesame oil, tamari, lime juice, vinegar, garlic, ginger, red pepper flakes, salt, and black pepper.

Pour dressing over cucumber mixture, and stir gently until evenly coated. Serve immediately or set aside for 15 minutes or more to allow the flavors to blend.

Ease of Preparation: Easy

Preparation Time: 15 min
and let sit 15 min

Servings: 4

Recipe By: Beverly Lynn Bennett

From:  The Complete Idiot's Guide to Vegan Cooking
Used with permission of Beverly Lynn Bennett

Chef Suggestions
For an all-raw-ingredient version, replace the toasted sesame oil with raw sesame oil, the tamari with Bragg Liquid Aminos, and the brown rice vinegar with apple cider vinegar.