Asian Cucumber Salad with Cilantro and Vidalia Onions

I'm going on a picnic in France! Of course, it's a virtual picnic, hosted by my great friend Virginie from Absolutely Green who sends me such interesting things for Weekend Herb Blogging. Absolutely Green is a vegan blog, so at first I thought I'd send Kalyn's Tabouli with Almonds for the picnic, but then I looked back in my archives and found this vegan recipe which needed to be updated with a photo. Of course, I'll need to put it in a plastic container for the picnic, but don't you think it looks pretty on that orange plate?

This recipe is one I created quite a few years ago, inspired by other cucumber salads I'd had and also by the type of marinated cucumbers that are often served with sushi. Now that I'm eating the South Beach Diet way I've replaced the sugar in the recipe with Splenda, but take your choice on that. Vidalia Onions are a type of sweet onion grown in the U.S. state of Georgia, but any sweet onion would be fine here.

Asian Cucumber Salad
With Cilantro and Vidalia Onions
(6 servings)

4 cucumbers, peeled in stripes, cut in half lengthwise, then into thick slices
1 large Vidalia onion, peeled, cut in half both ways, then cut into 1/4 inch thick slivers of onion
1 bunch cilantro (also called coriander leaf) washed and chopped just before using
1 cup rice vinegar (don't buy seasoned vinegar, it contains sugar)
6-8 tsp. Splenda or sugar (I like this on the sweet side)
2 tsp. Asian sesame oil
2 tsp. garlic puree (also called ground garlic)
coarse ground black pepper to taste

Cut up cucumbers and onions and place in Ziploc bag or plastic bowl with snap-on lid. Combine rice vinegar, Splenda or sugar, sesame oil and garlic and pour over cucumbers. Let marinate in refrigerator 2-3 hours. (You can leave it longer, but I prefer this when the cucumbers are still slightly crisp.)

Just before serving, wash and chop cilantro. (Don't be afraid to use some of the stem; it is considered a delicacy in parts of Asia.) Drain cucumbers and combine with chopped cilantro, season with fresh ground pepper and serve.

This will keep in the refrigerator a day or two, but the vegetables won't be crisp. Of course this is best made with fresh-from-the-garden cucumbers, but if you only have from-the-store cucumbers, I recommend peeling the whole cucumber.

As long as you use Splenda and avoid seasoned rice vinegar, this is a perfect salad for any phase of the South Beach Diet. I think it would taste great with Sauteed Scallops with Garlic, a French recipe. I'd also enjoy eating this with Curried Chicken on the Grill with Cilantro Chutney.

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