Asian Cucumber Salad (Print Version)
# Ingredients:
01 -
1 cucumber, about 226 g, sliced
02 -
3/4 teaspoon salt, or to taste
03 -
2 cloves garlic, minced
04 -
1 teaspoon apple cider vinegar
05 -
1 1/2 tablespoons sugar
06 -
1 teaspoon Korean chili powder, or regular chili powder
07 -
1 teaspoon chili oil
08 -
1/2 teaspoon sesame oil
09 -
Sesame seeds, for garnishing
# Instructions:
01 -
Rinse the cucumber thoroughly and slice it into pieces. Add the salt to the cucumber, stir gently to combine well, and chill in the refrigerator for 15 minutes. Drain the salt water from the cucumber after chilling.
02 -
Add the garlic, vinegar, sugar, chili powder, chili oil, and sesame oil together in a bowl. Stir until the sugar is completely dissolved. Toss the mixture well with the cucumber.
03 -
Top the cucumber salad with sesame seeds and serve immediately.
# Notes:
01 -
Use Persian, burpless, or Japanese cucumbers for their thin skin and fewer seeds, which make them ideal for salads.
02 -
Salting the cucumbers and letting them sit helps remove excess moisture, preventing the salad from becoming watery.
03 -
Choose apple cider vinegar or rice wine vinegar for a mild tanginess to enhance the flavor.
04 -
Sesame oil is essential for the nutty flavor and should not be omitted.