Asian-Style Cucumber Salad

Recipe by Grace Lynn
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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