Asian Cucumber Salad
4 cups of very thinly sliced seedless cucumbers (use mini cucumbers)
¼ cup of finely sliced red onion
¼ cup of fined diced capsicum
¼ cup of rice wine vinegar
1 teaspoon of honey
1 teaspoon of sesame seeds
½ teaspoon toasted sesame oil
¼ teaspoon of chilli flakes
½ teaspoon of sea salt
Add VERY thinly sliced cucumber, sliced red onion, diced red pepper, and sesame seeds to a medium size bowl. Set aside.
In a small bowl mix together rice wine vinegar, honey, toasted sesame oil, chilli flakes, and sea salt.
Serve immediately or cover and let sit in the refrigerator for an hour or two to let all the flavors blend together.