Asian-Style Cucumber Salad

1. 1

   Place in a bowl the cubed cucumbers and kosher salt, toss to coat.

2. 2

   Let stand for 1 hour at room temperature.

3. 3

   Transfer to colander, rinse lightly under cold running water, drain, and place in a bowl.

4. 4

   Prepare dressing: In a wok or heavy saucepan set over moderate heat, heat sesame oil until hot.

5. 5

   Add the red pepper flakes and cook, stirring 15 seconds.

6. 6

   Add garlic, rice vinegar, and honey and stir-fry 30 seconds.

7. 7

   Turn off heat, add cucumbers and toss to coat.

8. 8

   Transfer to a bowl, let cool and chill for at least 3 hours or overnight.

9. 9

   Cucumbers will keep for up to one week.

* Per serving · 4 servings · Values may vary.

No additional tips available.