Asian Style Cucumber Salad Recette

Comment préparer Asian Style Cucumber Salad

1. Cube 2 large cucumbers and place in a large bowl. Add 1 tablespoon of kosher salt, toss to coat, and let stand for 1 hour at room temperature to draw out excess moisture.
2. Transfer cucumbers to a colander, rinse lightly under cold running water, and drain thoroughly. Return cucumbers to the bowl.
3. Prepare the dressing: In a wok or heavy saucepan over medium heat, heat 2 tablespoons of sesame oil until shimmering.
4. Add 1/2 teaspoon of red pepper flakes (adjust to taste) and cook, stirring constantly for 15 seconds.
5. Add 2 minced cloves of garlic, 1/4 cup rice vinegar, and 2 tablespoons of honey. Stir-fry for 30 seconds until fragrant.
6. Remove from heat and immediately add the drained cucumbers to the dressing. Toss gently to coat evenly.
7. Transfer the salad to a serving bowl, cover, and chill for at least 3 hours, or preferably overnight, to allow the flavors to meld.
8. Serve chilled. This salad will keep for up to one week in the refrigerator.