Asian cucumber salad

Name: Asian cucumber salad
Prep time: 10 min
Total time: 10 min
Yield: 2 to 4
Cuisine: Québécoise
Ingredients: 2 English cucumbers (about 1.5 lb / 700 g), thinly sliced; 2 cloves garlic, grated; 1 tsp (5 ml) grated fresh ginger; 1/4 cup (60 ml) rice vinegar; 1 tbsp (15 ml) mirin; 1/2 tsp (2.5 ml) sambal oelek (or more, to taste); 1 tbsp (15 ml) tamari; 1 tbsp (15 ml) sweet chili sauce; 1 tbsp (15 ml) maple syrup; 2 tbsp (30 ml) sesame seeds; 1 tbsp (15 ml) toasted sesame oil; Salt and pepper to taste; 1/4 cup (60 ml) fresh cilantro, chopped; 2 green onions, thinly sliced; 1/4 cup (60 ml) roasted unsalted peanuts, crushed; 1 Thai chili, minced (optional)

Preparation 10 min
Refrigeration 30 min
Servings 2 to 4
Freezing I do not suggest

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Ingredients

2 English cucumbers (about 1.5 lb / 700 g), thinly sliced
2 cloves garlic, grated
1 tsp (5 ml) grated fresh ginger
1/4 cup (60 ml) rice vinegar
1 tbsp (15 ml) mirin
1/2 tsp (2.5 ml) sambal oelek (or more, to taste)
1 tbsp (15 ml) tamari
1 tbsp (15 ml) sweet chili sauce
1 tbsp (15 ml) maple syrup
2 tbsp (30 ml) sesame seeds
1 tbsp (15 ml) toasted sesame oil
Salt and pepper to taste
1/4 cup (60 ml) fresh cilantro, chopped
2 green onions, thinly sliced
1/4 cup (60 ml) roasted unsalted peanuts, crushed
1 Thai chili, minced (optional)

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Preparation

Place the cucumber slices in a large bowl.
In a small bowl, combine the garlic, ginger, rice vinegar, mirin, sambal oelek, tamari, sweet chili sauce, maple syrup, sesame seeds, sesame oil, salt and pepper.
Pour the dressing over the cucumbers and toss to coat. Cover the bowl and refrigerate for 30 minutes so the flavours come together.
Just before serving, toss one last time to bring the juices up from the bottom, then top with cilantro, green onions, peanuts and Thai chili.