Servings: 4 Servings
Calories: 52kcal
Equipment
- Sharp knife
- Large bowl
- Small bowl
- Spoon
- Whisk
Ingredients
- 1 tbsp granulated sugar
- 1/2 tsp sea salt
- 1/2 tbsp toasted sesame oil
- 1/2 tsp freshly grated ginger
- 1 tsp finely minced garlic
- 3/4 tbsp rice vinegar
- 3/4 tbsp light soy sauce
- 5 Persian cucumbers
- 1 tbsp spicy chili oil
- 1/2 tbsp sesame seeds
Instructions
Step 1: Prepare the Cucumbers
- Start by washing your cucumbers thoroughly. Once clean, you can decide whether to peel them or leave the skin on. For Persian cucumbers, I prefer to keep the skin for added crunch.
Step 2: Slice the Cucumbers
- Using a sharp knife or mandoline, slice the cucumbers into thin, even rounds. Place them in a large bowl, ready for action.
Step 3: Make the Dressing
- In a small bowl, combine the granulated sugar, sea salt, toasted sesame oil, freshly grated ginger, finely minced garlic, rice vinegar, light soy sauce, and spicy chili oil. Whisk them together until the sugar dissolves completely.
Step 4: Combine the Ingredients
- Pour the dressing over the sliced cucumbers. Use a spoon to mix everything until the cucumbers are well-coated.
Step 5: Add the Final Touches
- Sprinkle the sesame seeds on top for some additional flavor and texture. Gently toss once more, ensuring even distribution.
Notes
- Use Fresh Cucumbers: The fresher, the better for crunchy results.
- Don’t Skip the Chilling Process: Allowing the salad to chill enhances its flavors.
- Use Toasted Sesame Oil: It has a richer and more complex flavor.
- Adjust the Spice Level: Control the amount of chili oil to match your heat preference.
- Experiment with Garnishes: A sprinkle of chopped fresh herbs like cilantro or mint can add an extra kick.
Nutrition
Calories: 52kcal
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