Asian Cucumber Salad

2 large cucumbers, halved lengthwise, seeded, and sliced into ¼” half rounds
1 t. salt
¼ cup rice vinegar
2 T. granulated sugar
1 T. sesame oil
1 scallion, white and green parts, minced
1 clove garlic, finely minced
½ T. ginger root, finely minced
1 T minced Melissa’s Fire Roasted Red Bell Peppers
1/8 - ¼ t. dried pepper flakes

Place the cucumber slices into a colander, sprinkle with salt, and set side to drain for at least 1 hour.

Whisk the vinegar and sugar together until sugar is dissolved, then whisk in the sesame oil, scallion, garlic, ginger, pepper flakes, and red bell pepper.

RINSE (I cannot emphasize this enough! If you don’t rinse these thoroughly, your salad is going to be too salty.) the salt off the cucumbers, place into a large bowl, drizzle the dressing over, and toss to coat. Refrigerate for one hour prior to serving.

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