Ar's Cucumber Salad with Julienned Daikon Radish, Carrots, Red Bell Pepper and Hot Bean Paste

This is my take on a Chinese-style spicy cucumber salad. I had some leftover veggies in the frig (daikon radish, carrots and a red bell pepper) and didn't want them to go to waste, so decided to add them to this dish. Super easy and even better after marinating for at least 24 hours before serving. 

INGREDIENTS: 

1 hothouse or English cucumber, cut into 1-2" wedges

1 small carrot, peeled and julienned into thin strips

1/4 cup daikon radish, peeled and julienned into thin strips

1/4 cup red bell pepper, seeded and julienned into thin strips

1 tbsp. hot bean paste

3 tbsp. rice vinegar

1 1/2 tbsp. sugar

1 tsp. kosher salt

1. Combine all ingredients together in a Ziploc-type bag.

2. Refrigerate for at least 24 hours before serving, turning the bag over a few times to evenly distribute the marinade.