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Kari's Five Spice, Chili, Garlic Cucumber Salad (serves 4)
This is a fairly spicy side dish. If you prefer a less spicy salad, you can reduce the amount of chili-garlic sauce.
3 cups cucumber (2 good size cucumbers, peeled and seeded, cubed)
1/2 Tbsp kosher salt
2 cloves garlic, minced
3 Tbsp rice vinegar
1 Tbsp turbinado sugar
2 tsp chili-garlic sauce (I used Huy Fong brand, the one with the rooster)
1/2 tsp toasted sesame oil
3 Tbsp water
1/8 tsp Chinese Five Spices blend (I used Dynasty brand which contains cinnamon, star anise, fennel, ginger, cloves, white pepper and licorice root)
Place cucumber in colander and sprinkle with salt. Let rest in sink 10 minutes. Squeeze out excess water.
In 4 cup bowl, combine remaining ingredients. Whisk or stir until sugar is dissolved. Add cucumber and stir to coat. Refrigerate to allow flavors to meld.
Serve cold or at room temperature.