Description
Crisp cucumber rounds marry bold rice vinegar, soy and chili oils in a sesame-scented dressing, offering a refreshing heat and snappy texture that’s best served chilled.
Ingredients
- 2 large cucumbers
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chili oil
- 1 teaspoon sugar
- 2 cloves garlic
- 1 teaspoon ginger
- 1 stalk scallion
- 1 teaspoon sesame seeds
Instructions
- Wash cucumbers and slice them into thin rounds.
- Toss cucumber slices with salt and let them sit for 10 minutes, then drain any excess liquid.
- Mince garlic and grate ginger, then whisk together with rice vinegar, soy sauce, sesame oil, chili oil, and sugar to make the dressing.
- Pat the cucumbers dry with a paper towel, pour the dressing over them, and toss to coat evenly.
- Garnish with thinly sliced scallion and sprinkle sesame seeds before serving.
Notes
- For extra heat, add a pinch of red pepper flakes or more chili oil.
- Allowing cucumbers to rest with salt removes excess water and enhances crunch.
- Best served chilled and eaten within a day for optimal freshness.
- Complements grilled meats, rice bowls, or can be enjoyed on its own as a light side.