Asian Cucumber Slaw

15 Sep

Pickled Cucumbers

Apparently my six-foot-three, bearded, sport-obsessed husband has turned into a middle-aged, midwestern woman who is preparing for the seasons by pickling and canning everything in sight. Aside from the fact that we don’t have a pantry (Pickled jalapenos for everyone!  No really, I mean everyone. We have enough for everyone in America.), we also aren’t growing the produce out back or anything, so it’s not like we need to do something with our harvest.  This is definitely one of those food-phases that he is going through.  (Pizza anyone? Anyone?).  But I always happily oblige when he is going through his inspirational spurts, because I get to reap the (delicious) benefits.

These pickled cucumbers were something that he made, intending to be a garnish.  But we actually whipped it out as an accompaniment to some cheese and meats we put out for a happy hour with some friends, adding a nice, crisp partner to the other heavier foods.

Asian Cucumber Slaw

2 large cucumbers, halved and seeded

1 teaspoon pickling or canning salt

2 garlic cloves, peeled and minced

2 Tablespoons rice wine vinegar

1/8 teaspoon cayenne pepper

1 Tablespoon sesame oil

Julienne the cucumber and set aside

pickled cucumbers

In a medium bowl, add the remaining ingredients and mix well

Add cucumbers to the bowl and toss to coat

Cover the bowl with plastic wrap and refrigerate

Allow to marinate for at least an hour before serving, but best if prepared at least one day in advance

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