Ingredients
- 1 English Cucumber (thinly sliced (I recommend a mandolin/slicer, but carefully with a knife is fine))
- 1 1/2 teaspoon kosher salt (FOR THE CUCUMBERS)
- 2 cloves garlic (grated)
- 2 Green Onions Chopped (optional)
- 1 tablespoon rice wine vinegar (AKA rice vinegar)
- 1 tablespoon soy sauce
- 1 teaspoon of fish sauce
- 1 teaspoon cane sugar
- 1/2 teaspoon sesame oil
- 1 teaspoon garlic chili sauce
- 1 Tablespoon chopped fresh cilantro (1-2 sprigs)
- 1 Tablespoon sesame seeds
Instructions
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Slice the cucumbers thinly using a mandolin or sharp knife. Place in a bowl and sprinkle lightly with the kosher salt. Let sit for 10 minutes to draw out excess water.
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Meanwhile, make the dressing by whisking together the rice vinegar, soy sauce, fish sauce,cane sugar, sesame oil, grated garlic, and garlic chili sauce in a small bowl.
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Drain and gently squeeze the salted cucumbers to remove the water, then add into the dressing.
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Toss cucumbers with the dressing, chopped green onions (if using), cilantro, and sesame seeds.
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Serve chilled or at room temperature. This salad gets even better after a little rest in the fridge!
Equipment
Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
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Rachael Ray Stainless Steel Box Grater (Teal Blue)
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Storage Tips
Store leftovers in an airtight container in the fridge for up to 2 days. The flavor intensifies as it sits—but the cucumbers may soften a bit over time (still tasty, though!).
Tips & Variations
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Make it vegan by using mushroom soy sauce.
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Don’t love cilantro? Use Thai basil.
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Want more heat? Add sliced red chili or a little extra garlic chili sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Salad, Snack, topping
- Method: One-Bowl, No Cooking
- Cuisine: Asian, Asian American, Chinese, Chinese-Korean Mashup, Korean
- Diet: Vegetarian