Asian Cucumber Salad

Asian Cucumber Salad

Ingredients

Asian Cucumber Salad

  • 1 lb. (3-4 depending on the size) Persian Cucumbers        

  • 1 tsp. Course Salt

  • 1/2 tsp. Granulated Sugar

 

Marinade

  • 1 Cup Seasoned Rice Vinegar    

  • 1/2 Cup Toasted Sesame Oil    

  • 5 Tbsp. Granulated Sugar    

  • 1 Tbsp. Chili Oil* 

  • 1 1/2 tsp. Light Soy Sauce    

  • 2 tsp. Course Salt

  • 1 ea. Garlic Clove(s), sliced    

  • 5 slices, halved Red Jalapeno, sliced 1/8”, seeded

 

*Chili oil – Preferably an Asian chili oil, but any would do. You can also increase or decrease the amount of chili oil depending on your preferred spice level.

Directions

  1. Trim a thin slice off the ends of each cucumber, and then, at a slight angle, proceed to slice the cucumbers into ½” – ¾” rounds from end to end.
  2. Place the cucumber rounds into a mixing bowl and toss with salt (1 tsp) and sugar (1/2 tsp). Allow to cure for 30 minutes.
  3. While the cucumbers are curing, place all the ingredients for the marinade into a bowl or storage container.
  4. After the cucumbers have cured, drain any liquid that has purged from the cucumbers.

  5. Return the cucumbers to the mixing bowl and pour the marinade over the cucumbers. Cover and place in the refrigerator. Allow the cucumbers to marinate for a minimum of 30 minutes** or until you are ready to eat.

    **While the cucumbers are marinating, stir every so often so that the cucumbers get an even amount of marinade.

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