Asian Cucumber Salad with Cilantro and Vidalia Onions

Ingredients

• 4 cucumbers, peeled in stripes, cut in half lengthwise, then into thick slices
• 1 large Vidalia onion or other sweet onion, peeled and cut into 1/4 inch thick slivers of onion
• 1 bunch cilantro washed and chopped just before using
• 1 cup rice vinegar
• 3 T sweetener of your choice
• 2 tsp. Asian sesame oil
• 2 tsp. garlic puree
• Pinch hot pepper flakes, optional
• Coarse ground black pepper to taste

Directions

1. If you’re working with garden cucumbers, peel them in stripes; for store-bought cucumbers, remove all the peel. Slice each cucumber lengthwise, scoop out the seeds if they’re big, and then cut the cucumbers into half-moon pieces.
2. Peel the onion, halve it in both directions, and slice it into thin little slivers.
3. Put the cucumbers and onions into a Ziploc bag or a plastic bowl with a tight-fitting snap-on lid.
4. In a separate bowl, stir together the rice vinegar, Splenda or sugar, sesame oil, garlic, and hot pepper flakes, if you’re using them. Pour that mixture over the cucumbers.
5. Refrigerate the salad and let it marinate for 2-3 hours. You can let it sit longer, though the cucumbers are nicest when they still have a bit of snap.
6. Right before you’re ready to serve, rinse the cilantro, dry it well, and chop it. The stems are fair game, so don’t feel like you need to remove them all.
7. Drain the cucumbers and onions, then toss them with the chopped cilantro. Add fresh ground pepper to taste and serve.
8. The salad can stay in the refrigerator for a day or two, but the vegetables will soften as they sit.
9. Fresh garden cucumbers are ideal here, of course, but cucumbers from the store will still make a very good salad.