Asian Cucumber Salad
25 minServes 4
A bright, tangy salad of scored cucumbers tossed with ginger, garlic, sesame, and chili in a rice vinegar dressing.
| 680 g Turkish, Persian, or English cucumbers | Score cucumbers, slice, salt & drain 10–15 min | Combine with scallions, ginger, garlic, vinegar, soy, sesame oil, sweetener, chili sauce & seeds | 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) | |||
| 1–2 tablespoons toasted sesame seeds |
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