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.