Cucumber salad

This cooling asian salad is a tasty reawakening for the tastebuds during a spice-laden Korean meal.

Combine the cucumber and onion in a serving bowl. Season with salt.
Add vinegar, honey, oil and garlic. Toss to combine. Sprinkle with cayenne pepper.

Source

2 telegraph cucumbers, thinly sliced

1 red onion, halved, thinly sliced

2 tbsp rice wine vinegar

1 tsp honey

2 tsp sesame oil

3 garlic cloves, finely chopped

Pinch of cayenne pepper

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