Spicy Pickled Cucumber Salad

Spicy Pickled Cucumber Salad

• 1 large cucumber – sliced

• 1 cup chopped cilantro

• 3 tablespoon rice wine vinegar

• 1 teaspoon In Emily’s Kitchen Signature Spice

• 2 teaspoons fish sauce (optional if keeping vegan)

• 1 tablespoon tamari or soy sauce

• 2 teaspoons sesame oil

• 2 teaspoons chili garlic crisps (you can find it at trader joe’s now)

1. In a medium bowl, combine rice wine vinegar, In Emily’s Kitchen Signature Spice, fish sauce, tamari, sesame oil and chili crisps.

2. Whisk it together and then add in the sliced cucumber. Mix and then cover. Place in the refrigerator at least 15 minutes.

3. Just before serving add the chopped cilantro and mix.

Serve alongside my Vegan Miso Glazed Eggplant!