This salad packs so much punch!
It is salty and fresh and garlicky and…………………yum!
Let the savory adventure begin!
Start this salad with about 6 pickling cukes, cut into thin wedges and seeded, in a medium bowl,
and add 1 tablespoon kosher salt. Let sit for 1/2 hour – 1 hour.
Rinse cucumbers lightly.
Dry, gently, with paper towels.
Grate 1 clove of garlic into a small bowl.
To this, add 1 tablespoon of rice wine vinegar (available in the Asian section of the grocery store),
2 teaspoons of sesame oil (also available in the Asian section!),
and 1 teaspoon honey.
Pour sauce over towel-dried cukes and stir gently to coat evenly.
Can be served immediately, but even better if it sits in the fridge for a day before eating!
Bon Appétit, Ma Chérie!