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Asian Cucumber Salad

Shout out to Rechelle D for the awesome recipe!!


6 mini cucumbers

1½ tbsp salt

2 tbsp chili crisp

2 tbsp rice wine vinegar

1 tbsp sugar

1 tbsp Korean chili flakes

2 cloves grated garlic

1 tsp sesame oil

1 tsp sesame seeds INSTRUCTIONS:

  1. Cut off the ends on each cucumber.

  2. Place two wooden chopsticks around the cucumber to use as a guide for cutting.

  3. Make thin, diagonal cuts along the cucumber until your knife touches the chopsticks.

  4. Flip cucumber around and make diagonal cuts again, this time don't cut all the way down to the chopstick. I roughly cut about half way through the cucumber.

  5. Add salt and allow the cucumbers to rest for 30 minutes to draw out moisture.

  6. Rinse off all the salt thoroughly 1-2 times then dry with a paper towel.

  7. Add the remaining ingredients and mix.

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