Coleslaw With An Asian Twist

This recipe was promoted as 'Crack Slaw' because it is so addictive. It was pretty good and worth a try for a coleslaw with a difference.
I'd also consider adding coriander to this dish next time.
I bought flat udon noodles, the original recipe used what I would call '2 Minute Instant Noodles' - they might be worth a try next time. I found the noodles a bit too hard until the dressing softened them.
This was great the next day...and the next day. The flavour seemed to change as the days passed.

Crack Slaw (Asian Cole Slaw)
1 bag cole slaw mix (14oz, or just shy of 400 grams of shredded cabbage and carrots, mixed)
5 scallions, sliced (spring onions)
3 tablespoons butter
2 tablespoons sesame seeds
1 cup slivered almonds
1 package ramen noodles (minus the flavor packs)

dressing:
1/2 cup veg oil
1/4 cup sugar.. i would not add all of that at once.. try half then add to taste.. when it’s too sweet it’s not as crack-like
2 tablespoons soy sauce

throw the sesame, almonds, crunched up ramen noodles and into a pan with butter.. cook till golden
let cool… add mixture and scallions to coleslaw .

I've found a couple of cucumber recipes on Pintrest that I liked the look of. They were pretty simple but had enough 'interest' to make them more appetising than a plate of sliced cucumber.
I especially liked the 'asian' influence in this one where the cucumber is almost pickled.
Once again my trusty mandoline made this really quick to prepare.
I let the cucumber for about an hour to drain the liquid out...it just kept coming.
I'll make this one again. It looked really good with the black and white sesame seeds on it.

Japanese Cucumber Salad

Serves 4 to 6 as an appetizer

• 4 Kirby cucumbers or 2 large cucumbers
• 1/2 tablespoon salt
• 1/2 cup white rice vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons white sugar
• 1/2 teaspoon white or black sesame seeds, or a mixture of both

1. Cut the cucumbers into paper-thin slices. In a large bowl, toss the cucumber slices with the salt (this draws out excess water). Let sit for 5 to 10 minutes.
2. In a small bowl, stir together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar is dissolved.
3. Drain the cucumber slices in a colander and gently squeeze them with your hands to squeeze out excess water. Return the slices to the large bowl and toss with the rice vinegar mixture. Transfer the cucumber to a serving dish. Serve at room temperature