Asian Cucumber Salad
A quick and easy recipe for a beautiful cucumber salad.
Ingredients
- 6 mini cucumbers or 2.5 large
- 1½ tbsp salt
- 2 tbsp chili crisp (optional)
- 2 tbsp rice wine vinegar
- 1 tbsp honey or sugar
- 1 tbsp Korean chili flakes
- 2 cloves grated garlic
- 1 tsp sesame oil
- 1 tsp sesame seeds
Instructions
- Cut off the ends on each cucumber.6 mini cucumbers or 2.5 large
- Place two wooden chopsticks around the cucumber to use as a guide for cutting.
- Make thin, diagonal cuts along the cucumber until your knife touches the chopsticks.
- Flip cucumber around and make diagonal cuts again, this time don't cut all the way down to the chopstick. I roughly cut about half way through the cucumber.
- Alternatively, to make this more simple you can cut the cucumber in half lengthwise then into 2 inch segements and smash them until slighty bruised. This will allow more of the marinade to soak in.
- Add salt and allow the cucumbers to rest for 30 minutes to draw out moisture.1½ tbsp salt
- Rinse off all the salt thoroughly 1-2 times then dry with a paper towel.
- Add the remaining ingredients and mix with cucumbers. For best results, let it marinate for an hour in the fridge.2 tbsp chili crisp, 2 tbsp rice wine vinegar, 1 tbsp honey or sugar, 1 tbsp Korean chili flakes, 2 cloves grated garlic, 1 tsp sesame oil, 1 tsp sesame seeds