Asian Cucumber Salad
Thin cucumber slices are salted, rinsed, and tossed in a tangy rice vinegar, soy, and sesame dressing.
Equipment
- Colander
- Mixing bowl
- Whisk
- Clean Towel
Ingredients
Main Ingredients
- 3 Persian or English cucumbers thinly sliced on the diagonal
- 1 tsp salt to draw out moisture, mostly rinsed away
- 2 tbsp rice vinegar
- 1 tbsp low sodium soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp chili oil or red pepper flakes adjust to taste
- 1 tsp sesame seeds
- 1 cloves garlic minced, optional
Instructions
Cooking
- Slice. Cut the cucumbers about 1/8 inch thick on the diagonal.
- Salt. Toss the slices with the salt in a colander and rest 10 to 15 minutes, until water pools beneath them.
- Rinse and dry. Rinse under cold water, then blot completely dry with a clean towel.
- Dress. Whisk the vinegar, soy sauce, sesame oil, sugar, chili oil, and garlic until the sugar dissolves.
- Toss and chill. Coat the cucumbers in the dressing, sprinkle with sesame seeds, and chill 10 minutes if you like it cold.
Notes
Substitutions: Use white wine vinegar for rice vinegar and add a pinch more sugar.
Tips: Blot the slices well and add the garlic a little at a time since raw garlic gets stronger as it sits.
Storage: Refrigerate in an airtight container for 1 to 2 days and drain before serving.