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Cucumber Salad
A Special Guest Recipe from Nadia Liu Spellman of Dumpling Daughter

2 to 3 English cucumbers (about 2 pounds), cut into batons about 3 inches long and  1/2 inch thick or cut into 1/4” slices
 
1 tablespoon salt
 
Prepare the Cucumbers
In a medium bowl, toss the cucumbers with the salt. Cover and let sit in the refrigerator for 1 hour. Afterward, rinse the cucumbers in a strainer under cold water.
 
Marinade
1 cup sugar
1 cup white vinegar
 
Make the Marinade
In a medium bowl, whisk the sugar and the vinegar until the sugar is fully dissolved, then add the cucumbers. Cover and let sit in the refrigerator for at least 12 hours
or up to 24 hours for best results.
 
Dressing
1 tablespoon sesame oil
1 tablespoon Peppercorn Oil
2 tablespoons Dumpling Daughter Ginger Soy, or more as needed
 
Strain the cucumbers and discard the marinating liquid. Toss the cucumbers with sesame oil, Peppercorn Oil, and Dumpling Daughter Ginger Soy and chill until ready to serve.

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Vegan, Recipe, Salad, Cucumber, Warm Weather, Dumpling Daughter, Asian