Asian Cucumber Salad

 

Ingredients:

1 large Japanese cucumber

1/2 tsp salt

Honey Chili Garlic Vinaigrette:

2 tbsp rice vinegar

3 garlic cloves (peeled and finely chopped)

1 tbsp honey

1/2 tbsp toasted sesame oil

2 tsp PEKIN spicy secret sauce (or garlic chili sauce)

Methods:

1. Washed and dice the cucumbers to 1/4-inch thick cylinder shape pieces.  In a large mixing bowl, toss with salt and let rest for 30 minutes.
2. In the meantime, combine the honey chili garlic vinaigrette in a bowl.  It should taste garlicky, tangy, and a little sweet. Store it in the fridge.
3. Rinse the cucumbers to remove the salt.  The cucumbers should taste a little salty but not too salty.
4. Pat dry the cucumbers with a clean towel. Mix the cucumbers into the honey garlic vinaigrette.
5. Arrange and stack them in a serving plate to make a tower.  Pour the excess dressing over the top and serve immediately.

This recipe is adapted from 'I HEART UMAMI' with slight adjustments to suit my cooking preference.