Soyoon's Cucumber Salad

This is a bright, vibrant salad that makes a refreshing side dish for chicken, pork, or fish.

Serves 4

• 2 medium cucumbers, or 6 small Persian cucumbers

• 1 1⁄2 t kosher salt

• 1⁄2 small onion, thinly sliced

• 1 T Korean chili pepper

• 1 T fish sauce

• 1 T vinegar

• 1 T sugar

• 1 1⁄2 t rice syrup or agave syrup or honey

• 3 cloves of garlic, grated

• 2 green onions, sliced

• 1 T sesame oil

• 1 T sesame seeds

Cut cucumber into 1⁄4” slices, place in a medium bowl, sprinkle with the 1 1⁄2 t salt and toss. Let sit about 10 minutes to release some of the cucumber water.

Drain about half the accumulated liquid from the bowl, and add the rest of the ingredients. Toss together. Taste, adding more salt if needed.

Sprinkle with sesame seeds to garnish.