Garlic Sesame Cucumber Salad
Thin cucumber slices tossed in a garlicky dressing of sesame oil, soy sauce, rice vinegar, and chili flakes.
Equipment
- Large mixing bowl
- Whisk
- Sharp knife
Ingredients
Main Ingredients
- 4 medium Persian cucumbers thinly sliced
- 2 cloves garlic minced
- 2 tbsp sesame oil
- 2 tbsp low sodium soy sauce
- 2 tbsp rice vinegar
- 1 tsp crushed red pepper flakes use half for a milder salad
- 1 tsp sugar
- 1 tsp sesame seeds for garnish, optional
Instructions
Cooking
- Slice. Wash the cucumbers and cut them into thin slices or half-moons.
- Mince. Chop the garlic very fine.
- Whisk. Whisk the sesame oil, soy sauce, rice vinegar, red pepper flakes, sugar, and garlic in a large bowl until the sugar dissolves.
- Toss. Add the cucumbers and toss until every slice is coated.
- Rest. Let the salad sit 10 to 15 minutes so the flavors soak in.
- Serve. Serve chilled or at room temperature, sprinkled with sesame seeds.
Notes
Substitutions: Olive oil makes a milder version. Tamari works for gluten-free. Honey or agave can replace sugar.
Tips: Use firm, small cucumbers. Do not skip the rest time. Add sesame seeds or peanuts for crunch.
Storage: Refrigerate in an airtight container for up to 2 days, best within 1 day. Drain extra liquid and stir. Do not reheat.