Who could pass up an 80 cent English cucumber? I couldn't. I grabbed two of them although they weren't on my shopping list. The label mentioned "pesticide-free" which I had to google when I returned home because I found that description rather confusing. Why pesticide-free and not organic?
Turns out pesticide-free is often a vague term indicating no pesticide residue was detected, although it might contain "natural" pesticides or pesticides "below" the "normal" detection limits.
Generally it indicates it has "more residues than organic food, but less than conventionally grown food."
2 medium English cucumbers
1/2 cup rice vinegar*
2 tbsp soy sauce
1 tbsp brown sugar
2 tsp sesame oil
1 tsp hot sauce, or more to taste
2 pinches ground coriander seed
2 pinches red pepper flakes
1/4 cup dry roasted peanuts, coarsely chopped
*If you use "seasoned" rice vinegar, check the label before adding the sugar because often it already contains some form of sweetener.
Wash and slice the cucumbers as thin as you can into a non reactive bowl.
Combine the rice vinegar, soy sauce, sugar, sesame oil, hot sauce, coriander seeds and red pepper flakes in a small bowl. Stir until the sugar has dissolved. Pour this over the cucumbers. Toss until well combined, then set aside for about 10-15 minutes. You can leave it even longer if you wish.
Divide among salad bowls and garnish with the chopped peanuts.