Asian Cucumber Salad
, 25 min, Serves 4
A bright, tangy salad of scored cucumbers tossed with a ginger-garlic dressing balanced with sesame oil, soy, and chili heat.
| prepScore cucumbers lengthwise with fork tines | |||
| 680 g Turkish, Persian, or English cucumbers, scored and thinly sliced | Slice cucumbers, salt, stand 10–15 min, drain | Combine all ingredients, mix well | Taste and adjust seasoning |
| 1/2 teaspoon salt | |||
| 4–5 scallions, finely sliced | |||
| 1 teaspoon ginger, grated | |||
| 1 fat garlic clove, grated or finely minced | |||
| 60 ml rice wine vinegar | |||
| 1 tablespoon soy sauce | |||
| 1 tablespoon toasted sesame oil | |||
| 1–2 tablespoons maple syrup | |||
| 1–2 teaspoons chili garlic sauce (Sambal Olek or sriracha) | |||
| 1–2 tablespoons toasted sesame seeds | |||
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