Cucumber Salad
A perfect summer salad. The flavors of sweet, sour, and a little spice combined with the crunchy coolness of the cucumber is very refreshing. Serves 2 to 4. 30 minutes or less, vegetarian.
⏱️ Prep: 15 min
Ingredients
| 1 | English cucumber | |
| 3 | garlic cloves, crushed and chopped | |
| 2 tablespoons | 30 ml | rice vinegar |
| 2 tablespoons | 30 ml | soy sauce |
| 2 tablespoons | 30 ml | sugar |
| 1 tablespoon | 15 ml | toasted sesame oil |
| 1 teaspoon | 5 ml | hot sesame oil |
| — | sesame seeds, for garnish |
Instructions
- Cut the ends off the cucumber and score the cucumber skin all around with a fork. Cut the cucumber into 4-inch pieces.
- Using the side of a Chinese cleaver or chef's knife, smash the cucumber pieces until they split open along their lengths. Remove and discard the seeds.
- Cut the cucumber into bite-size cubes and place them in a bowl along with the cucumber juices.
- Add the garlic, vinegar, soy sauce, sugar, and the toasted and hot sesame oils, tossing to mix well.
- Garnish with sesame seeds and serve.
Substitution tip: Add fresh chopped herbs such as dill, cilantro, basil, or parsley as a garnish.