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Asian-Style Cucumber Salad

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“These cucumbers are so tasty and addictive. This can be served as a side dish to almost any kind of meat. You can make it to any level of heat as you like. I love the crisp, crunchy, spicy and sweet taste that goes on all at once!”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place in a bowl the cubed cucumbers and kosher salt, toss to coat.
  2. Let stand for 1 hour at room temperature.
  3. Transfer to colander, rinse lightly under cold running water, drain, and place in a bowl.
  4. Prepare dressing: In a wok or heavy saucepan set over moderate heat, heat sesame oil until hot.
  5. Add the red pepper flakes and cook, stirring 15 seconds.
  6. Add garlic, rice vinegar, and honey and stir-fry 30 seconds.
  7. Turn off heat, add cucumbers and toss to coat.
  8. Transfer to a bowl, let cool and chill for at least 3 hours or overnight.
  9. Cucumbers will keep for up to one week.

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