ASIAN-STYLE CUCUMBER SALAD
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!
Provided by Grace Lynn
Categories Asian
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 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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