Asian Cucumber Salad
Serves 4
Directions
- 1Place a cucumber between two chopsticks and make diagonal cuts down to the chopsticks. Flip the cucumber over and make straight cuts across, also down to the chopsticks.
- 2Salt the cucumber slinkies and let sit for 20 minutes to draw out water.
- 3Rinse the cucumbers in water, then pat dry.
- 4In a bowl, combine the prepared cucumbers with the sliced green onion and yellow onion.
- 5Add the korean chili flakes, brown sugar, sesame oil, rice vinegar, and low sodium soy sauce. Toss to combine.
- 6Garnish with toasted sesame seeds and serve.
Ingredients
- multiple whole cucumber
- to taste kosher salt
- to taste green onion, sliced
- to taste yellow onion, sliced
- to taste korean chili flakes
- to taste brown sugar
- to taste sesame oil
- to taste rice vinegar
- to taste low sodium soy sauce
- to taste toasted sesame seeds
