Method
- Place the thinly sliced cucumbers in a colander and sprinkle with 1 tsp of salt. Toss to coat and let it sit for 10 minutes to draw out excess water.
- While the cucumbers rest, whisk together the rice vinegar, soy sauce, sesame oil, honey, minced garlic, and red pepper flakes in a large mixing bowl.
- After 10 minutes, gently pat the cucumber slices dry with a paper towel to remove the excess moisture and salt.
- Add the drained cucumbers to the bowl with the dressing. Toss well to combine.
- Garnish with sesame seeds and chopped scallions. Serve immediately for the best crunchy texture.
Nutrition
Notes
Don't skip the salting step! This is the most important part for ensuring a crunchy salad that isn't watery.
For best results, use English or Persian cucumbers as they have thinner skin and fewer seeds.
Storage: This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 24 hours.
For best results, use English or Persian cucumbers as they have thinner skin and fewer seeds.
Storage: This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 24 hours.
