Icy hot

There is something so refreshing about cucumbers. I recently picked up some spectacular specimens known as Persian cucumbers at the Asian grocery I frequent. I love the juxtaposition of the searing heat of Thai chilies with the cooling crisp of the cukes.

One can also feel good about how figure friendly this recipe is. It accompanies sandwiches with flair and you won't miss the crunch of chips. This recipe contains a small amount of sugar, although you could omit it. I, personally like the touch of sweetness to contrast with acidity of the vinegar and lime and the heat from the chili sauce.

Recipe:
6 small Persian cucumbers the fresher the better... you could use hothouse cucumbers or the big glossy green variety in your produce dept.
1 tsp of Thai Chili sauce...caution this is screaming hot!
1 tbsp of sugar or agave nectar
1 tsp of fish sauce...you can find this at the local Asian market. It smells pungent, redolent of unclean feet. I will tell you, don't omit it, as it adds pure umami and deliciousness to this little salad. You won't smell it I promise.
2 tbsp of white vinegar
1 tsp. fresh lime juice
A sprinkle of sea salt to taste

Cut the cucumbers on the bias, it adds surface area for the dressing to cling to, and it just looks pretty. Combine the other ingredients in a glass bowl and toss cucumbers to cover evenly. Serve this chilled. This recipe is better if you let it rest in fridge for about a half hour for the flavors to combine and the cucumber to absorb the dressing. Happy crunching!