Ingredients:

  • 2 lbs Persian cucumbers, cut diagonally into 1/2’ thick slices (or peeled and seeded standard cukes)
  • 1 tsp salt
  • 3 Tbsp Wildbrine Kimchi Sriracha
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp tamari
  • 1 tsp sugar
  • 1 tsp rice wine vinegar
  • 1 cup roasted salted peanuts
  • 2 Tbsp fresh cilantro leaves, chopped

Directions:

  1. Toss cucumbers in salt in large bowl.
  2. Combine sriracha, sesame oil, tamari, sugar, rice wine vinegar in bowl.
  3. Add to cucumbers and toss until they are coated evenly. Let them stand at room temperature for at least 15 minutes and not longer than 2 hours.
  4. Garnish with peanuts and cilantro before serving.
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