Asian Cucumber Salad

makes 4 cups

recipe adapted from eating out loud

prep time: 25 min

INGREDIENTS

4 c English or Persian cucumbers, cubed

* I sliced mines

2 tsp salt

1/2 c rice vinegar

1 1/2 tbsp sugar

1 tbsp mirin

Pinch of red pepper flakes

* I thinly sliced a red pepper

1 tbsp toasted sesame seeds

* I omitted this

INSTRUCTIONS

• Chop cucumbers into cubes about 1/2-3/4" thick. If you opt to slice the cucumbers, use a mandoline for even slices.

• Place cucumbers into a bowl and sprinkle with the salt. Toss the cucumbers to fully coat and let sit for 15 minutes.

* The salt will season the cucumbers, but also draw out some of the water.

• After 15 minutes, thoroughly rinse the cucumbers and drain. Make sure to rinse out the bowl before returning the cucumbers.

• Combine the vinegar, sugar, mirin and red pepper flakes into a small bowl and stir until sugar dissolves.

• Pour the mixture over the cucumbers.

• Press the cucumbers down into the liquid so they are covered as much as possible. Refrigerate for 8-12 hours.

• Before serving, drain the liquid and sprinkle with toasted sesame seeds.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING