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Source:
magazine
Ingredients:
- 1/2 cup rice
- 1/4 cup sugar
- 2 tbsp Thai sweet chili sauce
- 3 medium seedless cucumbers
- 1 tbsp black sesame seeds
Directions:
In a medium bowl, stir rice vinegar, sugar, Thai chili sauce, and 1/2 cup cold water.
Cut unpeeled cucumbers into 2-inch lengths. With food processor, cut cucumbers into 1/4 inch-wide, matchstick-thin strips.
Add cucumber strips to dressing in bowl; toss to coat. Cover and refrigerate at least 6 hours or overnight to blend flavours; stirring occasionally.
To serve, thoroughly drain cucumber strips; transfer to serving bowl and sprinkle with sesame seeds.
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