Asian Cucumber Salad for Chinese New Year

• Vegan
• Gluten free

• Produce

  • 1 1/2 Cucumbers, Organic very thin
  • 1 Fresno chiles, red
  • 1 Jalapeno chile

• Condiments

  • 1 tbsp Soy sauce, light

• Baking & Spices

  • 1 tbsp Chili paste, ground
  • 2 tsp Granulated sugar salt and pepper
  • 1 Kosher salt
  • 2 tbsp Sesame seeds, Toasted

• Oils & Vinegars

  • 3 tbsp Rice vinegar
  • 2 tbsp Sesame oil

Found on shescookin.com

Description

Ingredients

• 1½ Organic Cucumbers sliced very thin
• Kosher Salt as needed
• 1 Jalapeno Chile (use Green Jalapeno Chile) seeded and minced
• 1 Red Fresno Chiles seeded and minced
• 2 tablespoons Sesame Seeds toasted
• 3 tablespoons Rice Vinegar
• 2 tablespoons Sesame Oil
• 1 tablespoon Light Soy Sauce
• 1 tablespoon Ground Chili Paste
• 2 teaspoons Granulated Sugar Salt and Pepper, to taste

Directions

• Place sliced cucumbers in a bowl, sprinkle with kosher salt and mix well. Cover and chill for about an hour.
• In a bowl combine the jalapenos and the next 7 ingredients. Season with salt and pepper and set aside.
• Drain any excess water from the cucumbers.Return them to the bowl and pour the jalapeno mixture over the cucumbers.
• Mix well and serve.