Posted on by ketchup

Crunchy Asian Cucumber Salad

Ingredients

  • 15 persian cucumbers, cut 1/2″ thick (about 4 cups)
  • 1 Tablespoon sea salt
  • 3 Tablespoons rice vinegar (unseasoned)
  • 2 Tablespoons sugar
  • 3 1/2 Tablespoons water
  • 1 Tablespoon chili oil
  • 4 garlic cloves, thinly sliced

Directions

  1. Mix together the cucumbers and salt in a large bowl.  Let sit for 30-45 minutes.
  2. Rinse with water 2-3 times. Taste the cucumbers, and rinse one more time if too salty.
  3. Meanwhile, mix together remaining ingredients.
  4. Toss the rinsed cucumbers with the dressing and serve immediately. See notes if you don’t plan to serve this until later.

Note

  • If not serving immediately, do not mix with the dressing. The cucumbers will release additional liquid.
  • When ready to serve, drain the cucumber of any excess liquid and toss with the dressing. Keeps in the fridge for up to 2 days.
  • via drivemehungry.com