Description
A refreshing and quick salad featuring crisp cucumbers and a savory-sweet dressing, perfect for fall gatherings.
Ingredients
- 3 medium cucumbers, thinly sliced (English or Persian preferred)
- 1/2 teaspoon kosher salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, finely minced
- 1 teaspoon sesame seeds, toasted
- 2 scallions, thinly sliced on the diagonal
- Optional: 1/2 teaspoon red pepper flakes for heat
Instructions
- Wash and thinly slice the cucumbers. Peel every other strip if desired.
- Toss with 1/2 teaspoon salt in a bowl and let sit for 5–10 minutes to draw out moisture. Drain and pat dry.
- Whisk together rice vinegar, soy sauce, toasted sesame oil, honey, ginger, and garlic in a small bowl until well combined.
- Pour the dressing over the cucumbers. Add scallions and sesame seeds, and toss gently.
- Taste and adjust the seasoning, adding more honey, vinegar, or red pepper flakes if desired.
- Refrigerate for 10–15 minutes before serving to enhance flavor.
- Serve and sprinkle extra sesame seeds and scallions on top.
Notes
Use a mandoline for even cucumber slices, and avoid soggy cucumbers by draining excess water after salting.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian