Asian Cucumber Salad

Ingredients:

1 Japanese cucumber

1/2 tsp. salt (I use French Sea Salt, less salty) - to taste

2 cloves garlic (peeled and minced)

1 tsp. rice vinegar (can use apple cider vinegar)

1 1/2 tbsp. sugar

1 tsp. Korean chili powder (can replace with regular chili powder)

1 tsp. chili oil

1/2 tsp. sesame oil

Toasted sesame seeds, for garnishing

Methods:

1. Rinse the cucumber thoroughly, slice it into pieces and place it in a bowl.  Add the salt to the cucumber, stir gently to combine well.  Chill in the refrigerator for 15 minutes.
2. Combine the garlic, vinegar, sugar, chili powder, chili oil, and sesame oil in a small bowl.  Make sure that the sugar is completely dissolved.
3. Drain the salt water from the cucumber.  Add the dressing to the cucumber, and toss well.  
4. Dish it onto a serving plate.  Top with sesame seeds and serve immediately.

I adapted this recipe from 'rasamalaysia.com' with a slight adjustment to suit my cooking preference.