Asian Cucumber Salad (Print Version)
# Ingredients:
01 -
1 teaspoon of fine salt
02 -
2 cucumbers, either English or Persian, large ones preferred
03 -
1 tablespoon of sesame oil for an aromatic touch
04 -
2 tablespoons of rice vinegar, mild and tangy
05 -
1 teaspoon of chopped garlic for a sharp kick
06 -
1 tablespoon of soy sauce or tamari for a gluten-free option
07 -
1 tablespoon of either sugar or honey, depending on your vegan preference
08 -
1 tablespoon of sesame seeds, perfect for topping
09 -
1/2 teaspoon of spicy red pepper flakes
10 -
2 green onions, chopped thin for garnish
# Instructions:
01 -
Rinse cucumbers well and slice them thin, around 2mm. Add them to a bowl, scatter salt over the top, and wait 5-10 minutes to pull out moisture. Give them a good rinse in cool water, then dry them off with some paper towels.
02 -
In a small bowl, stir together some rice vinegar, sesame oil, soy sauce, honey or sugar, garlic, and red pepper flakes until smooth.
03 -
Stir the cucumbers and dressing together so they’re evenly coated. Sprinkle sesame seeds and green onions on top. Enjoy right away or refrigerate for half an hour to boost the flavor.
# Notes:
01 -
Go for English or Persian cucumbers since they're seedless and have thin skin.
02 -
Cut the cucumbers into thin slices so the flavors can soak in better.
03 -
Leave your cucumbers in the fridge for 30 minutes for an even tastier salad.
04 -
Want it less spicy? Just use fewer red pepper flakes.
05 -
Add crunch with extras like fried shallots or chopped peanuts.