Cucumber Salad
Cucumber Salad
Rated 5.0 stars by 1 users
Ingredients
- 8 Cucumbers (small persian)
-
1 teaspoon Morton & Bassett Garlic Powder
-
1 teaspoon Morton & Bassett Red Chili Flakes
-
1 teaspoon Morton & Bassett Sesame Seeds
- ¼ cup soy sauce
- ¼ cup Sesame oil
- 2 teaspoons brown sugar
- ¼ cup rice vinegar
- 1 teaspoon hot honey
- Salt, to taste
Directions
Start by cutting off the ends of the cucumbers. To slice, place each cucumber between two chopsticks. Make thin slices at a 45-degree angle, without slicing through the entire cucumber. Use the chopsticks as a guide to prevent slicing through.
Flip the cucumber over, set between the chopsticks, and make thin slices vertically down the cucumber (not at an angle). The cucumbers will have a spiral effect. Tip: if the cucumbers don’t spiral, cut each slice in half to make thinner slices! Place the cucumbers in a bowl.
Add M&B Garlic Powder, M&B Red Chili Flakes, M&B Sesame Seeds, soy sauce, sesame oil, brown sugar, and rice vinegar. Stir to combine and saturate the cucumbers.
Top with additional sesame seeds and hot honey.