SPICY, ADDICTIVE CUCUMBER SALAD by @thatfoodiejess @thatfoodiejess INGREDIENTS: 6-10 persian or baby cucumbers 2 tbsp rice vinegar or chinese black vinegar (i ran out of rice but black vinegar work well too, just not ask acidic and more milder) 1/2 - 1 tbsp chilli crisp 1 tbsp light soy 1/2 tbsp sesame oil 1 tsp sugar 1 tsp garlic paste sesame seeds chilli flakes chilli oil (optional) 1 tsp salt water METHOD: Place a cucumber on a chopping board and cut off ends. Grab a pair of chopsticks and place them on top and bottom of the cucumber. Using a knife cut small diagonally lines, trying to cut as low as you can, but don’t worry about cutting the cucumbers in half, that’s what the chopsticks are for. Turn the cucumber over and cut it diagonally again until the cucumber gives you that loopy snake-like effect. Repeat for all cucumbers. Add them to a bowl and generously salt and leave for 10-15 minutes to draw out its liquid. Once you see some liquid at the bottom of the bowl, add water to wash away salt and drain. Return drained cucumbers to a bowl and add all the sauces and seasonings to the cucumbers then mix until coated. Leave them to marinate for at least 30 minutes to let flavours infuse, you can even keep it in the refrigerator to enjoy them cold (Place cucumbers into a glass container before placing in fridge). Add cucumbers to plate and enjoy as is or top with some chilli oil and sesame seeds.