1/4 medium onion, chopped 1 medium carrot, julienned or thinly sliced
1/3 cup of chives, chopped 1 tbsp cayenne pepper
1 tbsp smoked paprika
1 tbsp minced garlic
1 tbsp apple, grated
1 tbsp honey or sugar
1 tbsp soy sauce
1/2 tsp grated ginger or ground ginger spice
Instructions
Cut the cucumbers into fourths lengthwise, then chop into 1.5-inch pieces. Mix cucumber in a bowl with the sea salt and set aside for 20-30 minutes.
For the sauce, mix together cayenne pepper, smoked paprika, garlic, apple, honey/sugar, soy sauce, and ginger in a separate bowl.
Drain cucumbers in a strainer or pat dry with a towel to remove excess water (Do not rinse).
Add the cucumbers to the sauce and mix well. Next, add the onion, carrots, and chives. Mix until everything is evenly coated with sauce.
Transfer into an AIRTIGHT (sealed) glass container and cover.
Let rest at room temperature for 12-18 hours then move to the fridge.
Can be served once chilled or kept in the fridge for up to one week.
