Chinese Cucumber Salad

Ingredients

• 4 medium sized cucumbers
• 2 T sea salt, for soaking water
• Black sesame seeds for garnishing salad, optional but fun
• 4 T red wine vinegar
• 4 T soy sauce
• 3 T sweetener of your choice
• 4 tsp. sesame oil
• 1-2 tsp. Sriracha Sauce

Directions

1. Peel the cucumbers, keeping narrow strips of skin intact if you’re working with fresh garden cucumbers. Slice them lengthwise, scoop away the seeds with a spoon, and cut the halves into 1/4 – 1/2 inch pieces.
2. Set the cucumber slices in ice water seasoned with salt and leave them there for 30 minutes. Use 2 T sea salt in the water.
3. While the cucumbers chill, whisk together the vinegar, soy sauce, sweetener, sesame oil, and hot sauce until the dressing is smooth and combined.
4. When the 30 minutes are up, drain the cucumbers very well. Transfer them to a plastic container with a snug lid, then add the dressing.
5. Refrigerate for 30 minutes, flipping the sealed container over now and then so the cucumbers marinate evenly.
6. After another 30 minutes, drain the cucumbers again, saving a few tablespoons of the dressing.
7. Arrange the cucumbers on a serving dish, spoon the reserved dressing over the top, and finish with black sesame seeds if you like. The salad will keep for 1 day in the fridge, though it has the best texture when served fresh.