Asian Cucumber Salad

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.

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