Cucumber Salad

One of my very favorite Thai dishes is the cucumber salad that comes alongside satay. I know it's practically a garnish, but I adore it.
Old roomie, McD, was coming over for dinner earlier this week and I knew he'd enjoy the SB pork satay and I knew I had everything I needed at home already - major bonus. I also knew I had a cucumber and a half - excellent. * Mr. Burns fingers *
I asked McD to grab a red onion and some cilantro on his way over and we were in business.

Cucumber Salad
1 1/2 cucumbers, sliced thinly
1/4 of a red onion, sliced very thinly
3-4 tbsp rice wine vinegar
2 tsp Splenda (don't inhale while opening or closing the package or you'll get a lung full)
3 dashes of sesame oil
3 dashes of chili oil (or to taste)
1-2 tsp soy sauce (or to taste)
cilantro if you have it and like it

Of course I'm trying to use muscle memory to recall how much of everything went in as I glugged and dashed it into the bowl, but please keep in mind that I am in my 30s and I drink, so I cannot promise this is entirely accurate.

You can probably mix up all of the dressing ingredients first, so they're well blended, then add in the cukes and onion, but I threw everything into the bowl as I thought about it and it still worked out well, so you just go ahead and do whatever feels right. I let it sit for about 20 minutes as I prepped and cooked the satay, stirring periodically to make sure everyone got sauced. This is probably enough to make a decent sized side dish for four people, but two of us ate the hell out of it.