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Full of umami flavors with a hint of heat (adjustable according to your preferences), this side salad is a refreshing and well-seasoned option when your cravings turn to Southeast Asia. 


1 large english cucumber or 4 small kirby, sliced 
1/2 red onion, cut in half and sliced thin
1/4 cup rice wine vinegar
1 teaspoon honey
1 teaspoon sesame oil
1 teaspoon soy sauce
1/2 jalapeno or red chili, sliced thin (optional)
A pinch of red pepper flakes
Toasted sesame seeds and chopped peanuts to garnish


1. In a large bowl, add sliced cucumbers, onion, and jalapeno. Set aside

2. In a separate bowl, whisk together wet ingredients and pepper flakes until well combined

3. Pour dressing over the salad and toss to coat. Let sit for an hour or two in the refrigerator so the salad can absorb the dressing. Note that the cucumbers will release some water while it sits

4. Toss again before serving and plate using a slotted spoon to release excess liquid

5. Garnish with peanuts and sesame seeds and enjoy alongside Hither Lane's Thai Chicken Meatballs


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