Weekly Recipe: Asian Inspired Cucumber Salad

Here's a quick side dish for you.  Even though it's Asian-esque, it can accompany any number of meals as a vegetable side.  I think I paired it with hamburgers, for example.  It was really tasty for the amount of work (none) but I will say it lost some of it's flavor the second day.  Rarely does a salad not become better after letting the flavors meld together, but this one did.  Nonetheless, it's a great simple side that we will keep in our my arsenal.

Asian Inspired Cucumber Salad
Source:  My Kitchen Addiction, adapted from Sweet Savory Life

• 2 cucumbers, cut into matchsticks
• 2 carrots, cut into matchsticks
• 4 ounces sugar snap peas, trimmed and cut into thin strips on a diagonal
• 2 tablespoons brown sugar
• 1/2 cup rice vinegar
• 1/2 teaspoon chili garlic paste (more or less, depending on the amount of heat you want)

Use a mandolin (or just a chef’s knife) to slice the cucumbers and carrots into matchsticks.  Slice the sugar snap peas and combine them with the cucumbers and carrots in a large bowl.
In a small microwave safe bowl, combine the brown sugar and vinegar.  Microwave on high for 30 seconds, and then whisk to dissolve the brown sugar in the vinegar.  Stir in the chili garlic paste.

Pour the vinegar mixture over the vegetables in the bowl and stir to toss the salad in the dressing.  Cover and refrigerate for at least 30 minutes.  Serve chilled.