Asian-Style Cucumber Spears

1. 1

   Trim the ends of the cucumbers and cut each one in half lengthwise.

2. 2

   Place in a bowl, add the salt, and toss to coat.

3. 3

   Let stand for 1 hour at room temperature.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

   Off heat, add cucumber and toss to coat.

9. 9

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

10. 10

    Cucumbers will keep for up to one week.

* Per serving · 4 servings · Values may vary.

No additional tips available.