Asian Crunchy Cucumber Salad


5 Persian cucumbers
1/2 tsp salt
1/2 tbsp sesame oil
3/4 tbsp light soy sauce
1 tbsp sugar
3/4 tbsp rice vinegar
1 tbsp chili oil
1/2 tbsp sesame seeds

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1. Rinse and slice one end of the cucumber at an angle.

2. Continue slicing at an angle. Slices should look more oval than round.
(Thickness should be up to preference.)

3. Add to a bowl and sprinkle1/2 tsp of salt.

4. Mix well and refrigerate for at least 20 minutes to draw out the water.

5. Drain the water and give the cucumbers a quick 10 second rinse before returning back to the bowl/container.

6. Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil and sesame seeds. Stir until well combined and serve.

Be sure to watch next Tuesday for another quick and delicious recipe. Shop at


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