Easy Asian Cucumber Salad
Found on: farahjeats.com
Rinse and slice one end of the cucumber at an angle.
Continue slicing at an angle. Slices should look more oval than round. Thickness should be up to preference.
Add to a bowl/container and sprinkle 1/2 tsp of salt.
Mix that well and refrigerate for at least 20 minutes to draw out the water.
Drain the water and give the cucumbers a quick 10 seconds rinse before returning back to the bowl/container.
Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil and sesame seeds.
Stir until well combined and serve. Enjoy!
NOTES
*The amount of chili oil should be up to heat preference. Adjust accordingly.
*Best served immediately.
Ingredients
Directions
Rinse and slice one end of the cucumber at an angle.
Continue slicing at an angle. Slices should look more oval than round. Thickness should be up to preference.
Add to a bowl/container and sprinkle 1/2 tsp of salt.
Mix that well and refrigerate for at least 20 minutes to draw out the water.
Drain the water and give the cucumbers a quick 10 seconds rinse before returning back to the bowl/container.
Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil and sesame seeds.
Stir until well combined and serve. Enjoy!
NOTES
*The amount of chili oil should be up to heat preference. Adjust accordingly.
*Best served immediately.