Ingredients for Asian Style Cucumber Salad
- 2 large Kirby Cucumbers
- 1 tablespoon Kosher Salt
- 2 tablespoons Sesame Oil
- 1/2 teaspoon Red Pepper Flakes
- 2 cloves Garlic, minced
- 1/4 cup Rice Vinegar
- 2 tablespoons Honey
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How to Make Asian Style Cucumber Salad
- 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.
- Transfer cucumbers to a colander, rinse lightly under cold running water, and drain thoroughly. Return cucumbers to the bowl.
- Prepare the dressing: In a wok or heavy saucepan over medium heat, heat 2 tablespoons of sesame oil until shimmering.
- Add 1/2 teaspoon of red pepper flakes (adjust to taste) and cook, stirring constantly for 15 seconds.
- Add 2 minced cloves of garlic, 1/4 cup rice vinegar, and 2 tablespoons of honey. Stir-fry for 30 seconds until fragrant.
- Remove from heat and immediately add the drained cucumbers to the dressing. Toss gently to coat evenly.
- Transfer the salad to a serving bowl, cover, and chill for at least 3 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled. This salad will keep for up to one week in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
33g
Fat
5g
Carbs
4g
