You will love the simplicity of this delicious dish, which started during my flourishing garden of fresh cucumbers. Usually, my tomatoes grow like crazy, but this year it was cucumbers. I had just picked about 25 of them and other than sharing them with friends and family, I wanted to come up with something different to make by using cucumbers as the main ingredient. So, I grabbed a few and this dish was created. It was definitely a hit and I have made it several times already in the past couple of weeks. You can make it spicier by adding in some dried chili peppers. Also, with just a few ingredients, it is a great last-minute side dish with a beautiful presentation. When serving it to company, I like to sprinkle it with fresh chopped flat-leaf parsley right before serving. Enjoy!
- 3 Japanese, Persian, or small English Cucumbers
- 3 tablespoons rice or apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons soy sauce, regular or gluten-free
- 2 teaspoons sesame oil
- 1 teaspoon chili sauce or sriracha
- Slice the cucumbers thin and throw all of the ingredients above into a large Ziploc bag.
- Close and bag and shake to combine all ingredients and coat the cucumbers.
- Place in the bag in the refrigerator and let the cucumbers sit in the marinade for at least 2 hours, up to overnight.
- You can serve them as-is or sprinkle them with sesame seeds and/or parsley.
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