Burmese Cucumber Salad

• 2 cucumbers, peeled, seeded, chopped coarsely
• 1 1/2 tablespoons apple cider vinegar
• 2 green jalapeno chiles, finely chopped (or green chiles of choice)
• 2 tablespoons celery, finely chopped
• 3/4 teaspoon sugar
• 2 tablespoons sesame seeds, toasted
• 1 1/2 teaspoons garlic, finely chopped
• salt, to taste

1. Mix cucumber, sugar and vinegar in a bowl. Set aside.
2. To toast sesame seeds, place in dry skillet over medium high heat and, stirring frequently, cook 2-3 minutes, or till seeds start to turn brown. Watch closely so they don't burn.
3. Place toasted sesame seeds in food processor or mortar and pestle. Pulse to crush slightly, or if using mortar and pestle, crush slightly.
4. Just before serving, mix with sesame seeds, green chiles, celery and garlic.
5. Mix well and serve.

cucumbers, apple cider vinegar, jalapeno chiles, celery, sugar, sesame seeds, garlic, salt

Taken from www.food.com/recipe/burmese-cucumber-salad-282552 (may not work)