“Any grilled meat will do with this recipe!”

INGREDIENTS   

4 kirby cucumbers
2 tsp. Kosher salt
1" piece fresh ginger, peeled
1 tbsp. sugar
1 1/2 tbsp. rice wine vinegar
1 tsp. sesame oil
2 garlic cloves, roughly chopped

DIRECTIONS   

• Cut cucumbers into irregular chunks about 2" long and 1/4" thick.
• Transfer cucumber slices to a medium bowl.
• Sprinkle this with 2 tsp. of kosher salt;
• Mix, and set aside at room temperature to extract excess liquid and let them soften, about 1 hour.
• Julienne ginger; transfer to a medium bowl and set aside.
• Drain and gently squeeze cucumbers to extract more liquid, and then pat dry with a towel.
• Add cucumbers to the bowl of ginger along with sugar, vinegar, sesame oil, and garlic.
• Toss to combine and add more kosher salt if desired when tasted.
• Let rest at room temperature for at least 15 minutes before serving to allow the flavors to come together.