The search for this recipe was inspired by the continuous onslaught of cucumbers from our CSA farm. If only they sent us slightly smaller cucs...I'm itching to try a few fermented pickle recipes...
Ever notice the trends the circulate among food blogs? Paleo and vegan diets are dominating my news feed. And the spiral cutter was all the rage this summer. Zucchini pasta anyone?
I don't buy the hype. Just let me get to the tasty food...
adapted from She Knows
2 medium cucumbers, thinly sliced
1/2 cup cilantro, coarsely chopped
2-3 Tbsp cup toasted sesame seeds
2 Tbsp lime juice
1 1/2 Tbsp fish sauce
1 Tbsp tamari or soy sauce
1 Tbsp apple cider vinegar
2 tsp sesame oil
1/4 tsp crushed red pepper flakes
1 clove garlic, minced
salt and pepper to taste
In a medium bowl, combine the cucumber, cilantro and sesame seeds.
In a small bowl, whisk together the lime juice, fish sauce, soy sauce, vinegar, sesame oil, red pepper flakes and garlic. Season with salt and pepper to taste.
Drizzle the dressing over the cucumbers and toss to coat.