Five Spice, Chili, Garlic Cucumber Salad

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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.

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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)

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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.