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Asian Cucumber Salad

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Makes about 12 servings

½ cup rice wine vinegar

¾ cup pecan oil

2 tablespoons Korean fermented chili paste

1 tablespoon raw sugar

1 teaspoon soy sauce

½ teaspoon fish sauce


Whisk all ingredients together with a fork.

6 medium cucumbers- peeled, seeded and sliced (well chilled)

6 green onions, thinly sliced

½ cup unsalted peanuts, roughly chopped

Place cucumbers in medium bowl. Toss lightly with vinaigrette.  Sprinkle with green onions and peanuts. 

Serve well chilled.

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