I found this recipe on JoyfulHealthyEats and modified it (see below note).
4 cups Persian or English cucumbers (with minimal seeds compared to our regular cucs) The recipe calls for thinly slicing the cucumbers thin and draining them on paper towels. I did not drain them.
Make the dressing with 1/4 c rice wine vinegar, 1 tsp honey, 1/2 tsp toasted sesame oil, 1/4 red pepper flakes and 1/4 tsp sea salt. Add to the dressing 1/4 cup of finely sliced red onion and 1/4 cup finely diced red bell pepper. Add 1 tsp. of sesame seeds.
Cover the cucumbers with the dressing, mixing well. I use a plastic bag and toss them well, turning the contents over to make sure everything is covered in dressing.
To this recipe, I added another 1/8 cup of rice vinegar and 1/8 cup of Lemon Cucumber White Balsamic (from the Fort Myers Olive Oil store near the downtown Costco.) I also added 1/4 chopped fresh cilantro.
