(Makes about 4 side-dish servings; recipe adapted slightly from The Best Vegetable Recipes.)
3 medium cucumbers or 2 European cucumbers
1 T salt, for salting cucumbers to remove water (Kosher salt is best for this)
1 T toasted sesame seeds
Dressing:
1 T soy sauce (I like Kikkoman brand)
3 T rice vinegar (not seasoned vinegar, which contains sugar)
1 T Thai Chili Garlic Paste (I use Dynasty Chili Garlic Paste, sold in the Asian Foods section of my grocery store, but any Asian type hot chile sauce will work)
1/2 tsp. minced garlic (I used garlic puree from a jar)
1 T Splenda or Agave Nectar (or use sugar, might need a bit more)
3 T Asian sesame oil
completely optional: 1 T finely chopped Thai Basil (I used my frozen Thai Basil; regular basil would work)
Peel cucumbers and cut in half lengthwise. Scrape out seeds with a sharp spoon, then cut cucumbers in to 1/4 inch slices. Put cucumbers and salt in a colander and let drain for at least 30 minutes (This will probably take longer if using regular cucumbers from the grocery store. The original recipe called for weighting the cucumbers, but I didn't do that.)
While cucumbers drain, whisk together soy sauce, rice vinegar, Thai Chili Garlic Paste, garlic, sweetener of your choice, and sesame oil. Stir in chopped basil if using. Let dressing ingredients hang out at room temperature so flavors will blend.
After 30 minutes, or when desired amount of water has been released, wipe cucumbers with paper towels and place in plastic bowl. (The goal is to remove water as well as most of the salt.) Stir in dressing, enough to coat cucumbers. You probably won't need all the dressing; save for another salad.
Toast sesame seeds for about 30 seconds in dry pan over very hot heat, then sprinkle over salad. (I buy pre-toasted sesame seeds from the Asian grocer, but I still toast them for a few seconds to release the sesame flavor.) Serve immediately and wait for compliments!
tags: vegetarian, vegan, pareve, CSA, low-carb
source: http://www.kalynskitchen.com/2007/10/spicy-cucumber-salad-recipe-with-thai.html
Without sugar, this is a perfect side dish for any phase of the South Beach Diet. I would use Splenda for phase one or Agave Nectar for phase two or three.