Chinese Cucumber Salad

I was making Thai Fish Cakes and Thai Chicken Cakes one night for dinner and I needed something to accompany them. I found this cucumber salad recipe and thought I'd give it a go.

This is delicious and was very popular with my family, very simple and can be made up to 2 hours in advance, just place in the refrigerator until needed.

So if you are making the Fish or Chicken Cakes, serve this with it, it works so well.

Also I doubled the recipe, as we like a lot of salad in our house.

Recipe

Recipe adapted from www.foodnetwork.com

Serves 4, as a side

1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 tablespoon caster sugar
1 tablespoon vegetable oil
Dash of sesame oil
1 teaspoon red chilli flakes
2 cucumbers, peeled, seeded and thinly sliced
1 small red capsicum, seeded and thinly sliced into strips

In a medium bowl, add the soy sauce, rice wine vinegar, caster sugar, vegetable oil, sesame oil and red chilli flakes, stir to combine, you want the sugar to dissolve.

Mix in the cucumbers and capsicum. Place in the refrigerator for an hour or two, to chill.

Enjoy!

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