Chef Tom Fraker

Asian Cucumber Salad

Name: Asian Cucumber Salad
Prep time: 1 h 9 min
Total time: 1 h 9 min
Yield: 2
Cuisine: Asian
Ingredients: 1½ organic cucumbers, sliced very thin; Kosher salt as needed; 1 jalapeno pepper (use green jalapeno pepper), seeded and minced; 1 red Fresno pepper, 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

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Cuisine

Asian

Servings

2 servings

Prep Time

1 hour 15 minutes

Cook Time

0 minutes

Ingredients

1½ organic cucumbers, sliced very thin
Kosher salt as needed
1 jalapeno pepper (use green jalapeno pepper), seeded and minced
1 red Fresno pepper, 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

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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.

Recipe Note

I like to add a bit more chile paste for a bigger kick!

Asian Cucumber Salad