Sesame-Cucumber Salad
This cucumber salad is a refreshing and flavorful dish that is sure to brighten up any meal. Thinly sliced English cucumbers are marinated in a tangy mixture of rice vinegar, garlic, and chili flakes, then topped with nutty sesame seeds and fresh green onions. The combination of crisp cucumbers and zesty flavors makes this salad a perfect addition to your next meal.
— Constant Cookbook
Ingredients
- 4 English cucumbers
- 3/4 tsp. salt
- 1 Tbs. sugar
- 1/2 cup rice vinegar
- 3 garlic cloves, minced
- Scant 1 tsp. red chili flakes
- 1 Tbs. sesame seeds
- 6 green onions
Instructions
- Thinly slice the cucumbers crosswise. In a large bowl, combine the cucumbers, salt and sugar and toss to coat the cucumbers evenly. Let stand for 30 minutes. Transfer to a colander, rinse and drain well, then press out the excess moisture with your hands.
- In a serving bowl, stir together the vinegar, garlic, chili flakes and sesame seeds. Add the cucumbers and toss to coat. Thinly slice the green onions, including the tender green portions, and sprinkle them over the top. Cover the salad and refrigerate until well chilled, at least 2 hours or up to overnight. Serve the salad cold. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Salad of the Day</i>, by Georgeanne Brennan (Weldon Owen, 2012).
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