Asian Cucumber Salad

Notes

Fresh, light and refreshing. Perfect side dish or as a lunch dish.
DO NOT SKIP putting the cucumbers in a bowl with salt! It helps release the excess moisture and keeps your cucumbers nice and crispy.
Don’t like spice? No problem, leave out the gochujang. Love Spice? Go crazy – add more gochujang, siracha or red pepper flakes.
While this is best to eat the day you make it you can store it in the refrigerator for up to three days.
Traditionally the cucumbers are sliced thin but you can slice them thicker if you prefer.
I like to top this off with extra green onions and sesame seeds.

	4-5 Persian cucumbers, sliced, about 5 cups
	1/2 teaspoon salt
	1/4 cup rice wine vinegar
	1 tablespoon sesame oil
	1 tablespoon soy sauce
	1 tablespoon agave or honey
	1 teaspoon grated ginger or ginger paste
	1 tablespoon sesame seeds
	1 tablespoon gochujang paste (optional)
	Sea salt, to taste
	5 green onions, chopped

1.	Slice the cucumbers . Generally they are sliced thin but you can cut the any size you prefer. Place in a bowl and toss with the salt for about 15 minutes so they release the excess.
2.	Strain the cucumbers, and pat dry. Do not rinse them. Place them in a large bowl..
3.	Add vinegar, soy sauce, sesame oil, agave, ginger, garlic, sesame seeds and green onions and gochujang (if using) . Toss well to coat .
4.	Add salt to taste. Serve immediately or store in the refrigerator until ready to eat!