Asian-Style Cucumber Salad
photo by lazyme
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 lbs kirby cucumbers, unpeeled and cubed
- 1 tablespoon kosher salt
-
Dressing
- 3 tablespoons sesame oil
- 1⁄2 teaspoon red pepper flakes
- 8 cloves garlic, peeled and thinly sliced
- 1⁄3 cup rice vinegar
- 2 tablespoons honey
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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Reviews
-
A 5-star recipe, even with my mistakes -- I only had 4 cloves garlic in the house and peeled the cucumbers before thinking! I then cut them in half lenthwise and scooped out the seeds before cutting them into spears. Loved the recipe and will try it next time as posted, but it is wonderful even though I did it wrong!
RECIPE SUBMITTED BY
glynn117
United States
I'm a self-taught home cook who reads cookbooks like a novel. Then I try out all different nationalities of recipes, especially the more complicated ones...I love a challenge! I entertain often and enjoy cooking for others more than for myself. If my friends and family are happy eating my cooking, then I'm ecstatic!