Ingredients
Scale
- 2 large cucumbers, English or Persian
- 1 tablespoon salt
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 2 tablespoons toasted sesame seeds
- 2 green onions, thinly sliced
Feel free to substitute rice vinegar with apple cider vinegar if that’s what you have on hand, and adjust the red pepper flakes to suit your heat preference. The beauty of this salad lies in its adaptability, much like making do with what you have — a lesson learned from my mum’s resourceful cooking.
Instructions
- Start by slicing the cucumbers lengthwise and remove the seeds using a spoon. Slice them into thin half-moons.
- Place the cucumber slices in a colander, sprinkle with salt, and toss to coat. Let them sit for about 30 minutes to draw out excess water.
- Meanwhile, in a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and red pepper flakes until the sugar dissolves.
- Rinse the cucumbers under cold water to remove the salt, then pat them dry with a clean kitchen towel.
- In a large bowl, combine the cucumbers with the dressing, tossing gently to coat.
- Sprinkle the sliced green onions and toasted sesame seeds over the top, and give it another gentle toss.
- Chill in the refrigerator for at least 15 minutes before serving to let the flavors meld together beautifully.
As I prepare this salad, I’m reminded of those early mornings spent in my mum’s kitchen, where every dish was crafted with love and a touch of magic.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
