Came down with the flu and feel like a major bag of not-so-good-ness, but do have to share this recipe!

Oh, the things you can make with a simple and cheap cucumber. This is your perfect BBQ side dish, but it just as easily livens up a simple lunch sandwich, or spicy Thai or Indonesian dinner.

Basically this one got it all: crunch, freshness, slight sweetness, zing and tanginess. You’re going to love it, mark my words. It’s fast, easy and flavorful.

Ingredients:

1 cucumber
1 chili pepper (Anaheim)
1 small red onion
2 tbsp honey
3 tbsp rice vinegar
1/8 tsp ground ginger
1/4 tsp ground coriander seed
few drops sesame oil
1 tbsp vegetable oil (neutral-flavored and light)
pinch of salt

Directions:

Peel the cucumber, slice it in half, use a small spoon to remove the seeds and slice it in half-moons.

Thinly slice the onion. I always go for quart-rings.

Leave the seeds in if you want it really spicy. I just go for warmth so I remove them before chopping up the pepper.

Combine all ingredients in a bowl and add a pinch of salt. Adding pieces of juicy pear also works!

Combine the honey with the ginger, ground coriander and sesame oil. See, I really used a smidgen.

I prefer Chinese rice vinegar because it’s milder and sweeter. Add the vinegar and oil (go for a neutral-flavored light oil) to the honey.

I love to see oil float atop. I have issues, I know.

Mix the dressing, pour it in there and let it marinate for 15 to 30 minutes.

 
A nice spin on this salad is adding coarsely ripped Thai basil leaves.
 

It’s so light, zingy and refreshing. I really do love this salad.