Asian Cucumber Salad


2 large cucumbers, sliced thin
(Use a mandolin if you have one)
4 small hot peppers, diced
½ red onion, diced
2 green bell peppers, diced
1 tbsp black sesame seeds

3 tbsp sesame oil
3 tbsp soy sauce
2 tbsp fish sauce
1 tsp sugar
½ lime, juiced


Chop and slice all vegetables. Place in a large bowl. Mix dressing ingredients, pour over vegetables and toss. Best served and eaten fresh. It will last several days in the refrigerator but would not be fit for guests as the cucumbers tend to get soggy.