Spicy Chinese Cucumber Salad

• Produce

  • 1 tbsp Garlic
  • 4 Persian cucumbers
  • 2 Red chiles, dried

• Condiments

  • 1/2 cup Soy sauce

• Baking & Spices

  • 2 tbsp Granulated sugar
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 3 tbsp Rice wine vinegar
  • 1 tsp Sesame oil

• Other

  • 2 teaspoons sambal oelek

Found on tablefortwoblog.com

Description

Directions

• Cut the ends of the cucumbers off then cut the cucumber in half, lengthwise then in half again, lengthwise, and then into quarters.
• In a bowl, toss cucumbers with salt and let sit for 30-40 minutes to let liquid drain off. Rinse the cucumbers to get excess salt off.
• In a measuring cup, whisk together garlic, soy sauce, vinegar, sugar, sesame oil, sambal oelek, and dried red chiles. Add more sugar, vinegar, spice, to taste.
• In an airtight container with a lid, add the cucumbers to the container then pour the soy sauce mixture over top.
• Tightly close the lid and shake!
• Let marinate in the fridge overnight or for at least 6 hours.
• Before serving, shake the container again to redistribute mixture.
• Serve chilled.