Asian Cucumber Salad Recipe

 Today we are getting an ice storm.  It looks like this weather will be hanging around for a while.

This morning I made the Asian Cucumber salad for my daughter's event.  This will be served in a cup with a meatball baked in Cherry chipotle BBQ sauce on top of it.

 This is an easy, refreshing salad that will last for days in the fridge. I will give you the recipe for one salad since I made about 5 times that much.  Thinly slice 2 large English cucumbers, sprinkle them with salt and let them sit in a colander for about 15 minutes.  Rinse with cold water and drain.

Thinly slice 1 red pepper.  In  a bowl, mix 1/4 C. of rice vinegar, a dash of fish sauce, 2 T. sesame oil, 1 tsp. of honey and some red pepper flakes.  Use as many flakes as you like.  I only used a small amount so these would not be too spicy.

I put them in  a ziplock bag in a bowl so I can turn them over occasionally, allowing them to marinate evenly.  This is a good summertime picnic recipe since it has no mayonnaise in it.