Asian-Style Cucumber Salad - cooking recipe

Ingredients

2 lbs kirby cucumbers, unpeeled and cubed
1 tablespoon kosher salt
Dressing
3 tablespoons sesame oil
1/2 teaspoon red pepper flakes
8 cloves garlic, peeled and thinly sliced
1/3 cup rice vinegar
2 tablespoons honey

Preparation

Place in a bowl the cubed cucumbers and kosher salt, toss to coat.
Let stand for 1 hour at room temperature.
Transfer to colander, rinse lightly under cold running water, drain, and place in a bowl.
Prepare dressing: In a wok or heavy saucepan set over moderate heat, heat sesame oil until hot.
Add the red pepper flakes and cook, stirring 15 seconds.
Add garlic, rice vinegar, and honey and stir-fry 30 seconds.
Turn off heat, add cucumbers and toss to coat.
Transfer to a bowl, let cool and chill for at least 3 hours or overnight.
Cucumbers will keep for up to one week.