Asian-Style Cucumber Salad
These cucumbers are so tasty and addictive. This can be served as a side dish to almost any kind of meat. You can make it to any level of heat as you like. I love the crisp, crunchy, spicy and sweet taste that goes on all at once!
Ingredients
6 serv.Step-by-step instructions
- 1
Place in a bowl the cubed cucumbers and kosher salt, toss to coat.
- 2
Let stand for 1 hour at room temperature.
- 3
Transfer to colander, rinse lightly under cold running water, drain, and place in a bowl.
- 4
Prepare dressing: In a wok or heavy saucepan set over moderate heat, heat sesame oil until hot.
- 5
Add the red pepper flakes and cook, stirring 15 seconds.
- 6
Add garlic, rice vinegar, and honey and stir-fry 30 seconds.
- 7
Turn off heat, add cucumbers and toss to coat.
- 8
Transfer to a bowl, let cool and chill for at least 3 hours or overnight.
- 9
Cucumbers will keep for up to one week.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App