Chinese Cucumber Salad

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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!

Servings: 4

Bon Appétit, Ma Chérie!

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