Sweet Pickled Cucumber and Fennel Salad

The perfect make ahead salad. The longer it sits, the better it tastes!

Sweet Pickled Cucumber and Fennel Salad

Sweet Pickled Cucumber and Fennel Salad

Yield: 3 to 4 servings

 

3 persian or Japanese cucumbers, cut into 1/8-inch rounds

½ fennel bulb, cut into 1/8-inch slices

2 medium shallots, cut into 1/8-inch slices

¼ teaspoon crushed red (chili) pepper flakes

¾ teaspoon kosher salt

1/4 teaspoon freshly ground white pepper

7 tablespoons granulated sugar

1 cup water

1 cup rice wine vinegar (unseasoned)

½ cup distilled white vinegar

¼ cup toasted white sesame seeds

 

Mix all ingredients, except toasted sesame seeds, together in a medium bowl.

Cover and let sit at room temperature for 30 minutes, stirring occasionally.

To serve, strain and discard the liquid and divide the salad onto plates. Garnish with toasted sesame seeds.

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