Crunchy Cucumber Asian Mix (Print Version)

# Ingredients:

01 - 1 whole cucumber, roughly 8 oz

02 - 3/4 teaspoon salt, adjust to your liking

03 - 2 garlic cloves, finely chopped

04 - 1 teaspoon apple cider vinegar

05 - 1 1/2 tablespoons sugar

06 - 1 teaspoon Korean or standard chili powder

07 - 1 teaspoon chili oil

08 - 1/2 teaspoon sesame oil

09 - Sesame seeds for topping

# Instructions:

01 - Wash cucumber well and cut into pieces. Mix in salt and gently stir. Let it cool in the fridge for 15 minutes, then pour off the liquid that forms.

02 - In a small bowl, mix together the chopped garlic, vinegar, sugar, chili powder, chili oil, and sesame oil. Keep stirring until sugar completely melts.

03 - Mix cucumber with the sauce until every piece gets coated. Sprinkle sesame seeds on top and eat right away.

# Notes:

01 - Try using Japanese, Persian or burpless cucumbers - they've got thinner skin and not many seeds.

02 - Letting salt-coated cucumber pieces rest for 10-15 minutes pulls out extra water so your salad won't turn soggy.

03 - You can go with apple cider or rice wine vinegar for a light tangy kick. Pick whichever one you like better.

04 - The nutty flavor from sesame oil really makes this dish stand out - don't skip it.

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