Spicy Sesame Cucumber Salad

Ingredients

6-8 mini Persian cucumbers

2 teaspoons kosher salt

1 garlic clove, finely minced

2 teaspoons sugar

2 teaspoons soy sauce

2 tablespoons rice wine vinegar

1/2 teaspoon fish sauce

1 teaspoon toasted sesame oil

1 tablespoon chili paste (adjust to our own taste)

1 tablespoon sesame seeds (I like to use half black, half white)

Method

Slice the cucumbers with a rolling cut to get different angles. Place them in a bowl and add the salt. Mix, and let sit at room temperature for 30 minutes. This extracts water inside and keeps them crispy. Pour out the excess water and rinse off the excess salt (I use a colander.)

Mix the cucumbers with the remaining ingredients. Cover, and let sit in the fridge 30 mins before enjoying. Eat within 2 days.