Cucumber Salad

Use a mandolin / chef’s knife to slice 2 Cucumbers and 2 Carrots into matchsticks. Trim and cut 4 oz of Sugar Snap Peas into thin strips on a diagonal and combine them with the cucumbers and carrots in a large bowl.

In a small microwave safe bowl, combine 2 tbsp of Brown Sugar, ½ cup of Rice Vinegar and microwave on high for 30 seconds, and then whisk to dissolve the brown sugar in the vinegar. Stir in ½ tsp of Chili Garlic Paste and pour the vinegar mixture over the vegetables in the bowl. Stir to toss the salad in the dressing, cover and refrigerate for at least 30 minutes. Serve chilled.