Wednesday, September 28, 2011

Crunchy Cucumber Side

An easy and refreshing dish, perfect for summer, though it's great any time of the year. It's also nifty to make it ahead of time; it stays tasty for about 3 days and keeps for like a week. Make sure to use the freshest cucumber and parsley you can find for optimum deliciousness! If you're scared of spiciness, use flaky Korean peppers; they add almost no heat while retaining that red colour -- the dish looks weird without it.

Crunchy Cucumber Side
Servings Variable

Asian cucumber(s) (I actually don't know if there's much of a difference between Asian and non-Asian, but they should be long and skinny and FRESH.)
Cilantro or Parsley, to taste (look at the picture for approximate ratio; use less parsley than cilantro 'cause it's stronger)
Salt, to taste
Red pepper, dried or fresh is fine
Sesame oil (optional)

1. Cut the cucumber into fat quarter-matchsticks. Or smash them with the flat side of a knife.

2. Combine with the rest of the ingredients, tasting and adjusting the flavour to your liking.

3. Let it sit for 10 minutes or longer before serving.

Happy Eating!