Servings: 4 servings
Ingredients
Cucumber
- 1 cucumber (about 400 g), very thinly sliced
- 1 teaspoon salt, to draw out the water
Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce light
- 1 teaspoon sugar, or honey
- 1 teaspoon sesame oil toasted
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
To Finish
- 1 scallion, sliced
- 1 teaspoon sesame seeds toasted
- 1 small chili fresh, chopped, optional
Procédé
Cucumber
- Slice the cucumber very thinly with a mandoline.1 cucumber
- Put the slices in a salad bowl.
- Add the salt.1 teaspoon salt,
- Toss to distribute the salt evenly.
- Let sit for 10 minutes to draw out the water.
- Squeeze the slices by the handful to press out the water.
- Discard the released water.
Dressing
- Grate the ginger.1 teaspoon ginger,
- Mince the garlic.1 clove garlic,
- In a bowl, combine the rice vinegar, soy sauce, sugar (or honey), and sesame oil.2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon sugar,, 1 teaspoon sesame oil
- Add the ginger and garlic.
- Stir to combine.
To Finish
- Thinly slice the scallion.1 scallion,
- Chop the chili, if using.1 small chili
- Pour the dressing over the squeezed cucumber.
- Add the scallion, toasted sesame seeds, and chili.1 teaspoon sesame seeds
- Toss everything together.
- Let marinate for 10 minutes before serving.
Notes
Why salt and squeeze the cucumber: once its water is drawn out, the cucumber stays crunchy and soaks up the dressing much better, and the dressing doesn't get watered down.
Use toasted sesame oil, which is dark and fragrant, not cold-pressed sesame oil.
Serve as a side with Asian dishes, sushi, or grilled meats.
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