Asian Cucumber Salad

Asian Cucumber Salad These aromatic Asian cucumbers with a sweet and spicy dressing, thinly sliced spring onions and toasted sesame seeds are the perfect accompaniment to grilled chicken, grilled or baked fish or grilled shrimp. Grill. Ingredients • 1 pound cucumbers, preferably English • ¾ teaspoon salt • 1 tablespoon rice vinegar • 1 tablespoon low-sodium soy sauce • 1 tablespoon sugar • 1 ½ teaspoons sesame oil • 2 cloves garlic, minced • 1 teaspoon grated ginger • ½ teaspoon Sambal Oelek chili paste • 2 spring onions, thinly sliced • 1 tablespoon roasted sesame seeds Continue Reading in next page Instructions • Place cucumber slices in several layers in a bowl and sprinkle with salt. Set the container aside for about 15 minutes and let the salt work its magic by removing the moisture. • In a small bowl, stir together rice vinegar, soy sauce, sugar, sesame oil, garlic, ginger and chili paste. • Drain excess moisture from the cucumbers, pat dry with paper towels and drizzle with Asian cucumber dressing.Stir and top with thinly sliced scallions and toasted sesame seeds. Notes • Cut the cucumbers into slices a little less than 1/4 inch thick. Use English cucumbers for tender skins that don't require peeling. • If you prefer to place the cucumbers in a colander in the sink and sprinkle with salt, this method also works well. • Mix the dressing up to 2 days in advance.Store in an airtight container in the refrigerator. • In a large, dry skillet over medium-high heat, add the sesame seeds and sauté until lightly toasted. Shake the pan several times. Place the sesame seeds in a small bowl and add to the plate just before serving. • Sambal Oelek (freshly ground chili paste) can be found in the Asian section of the supermarket. When stored in the refrigerator it has a very long shelf life (6-9 months).Use it for some of my other recipes, like Bang Bang Shrimp. • I like to use ginger paste. 1 tablespoon of paste is equal to 1 tablespoon of fresh ginger. Always keep it in the refrigerator. Stays fresh for up to a month.• Store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers won't be as crispy, but the salad will still taste delicious. For more recipes click here Thank you for follow me on facebook