Asian Cucumber Salad with Onion

Serves 4 in about 1 hour. A stove recipe built around rice vinegar and sesame seeds.

Ingredients

• 1 pound persian cucumbers (or 1-2 large english cucumbers)
• 1 teaspoon kosher salt
• 2 tablespoons rice vinegar
• 1 tablespoon low sodium soy sauce
• 1 tablespoon granulated sugar
• 2 teaspoons toasted sesame oil
• 2 teaspoons chili crunch (or chili oil)
• 3 cloves garlic (finely minced or pressed)
• Sesame seeds
• Sliced green onion
• Additional chili crunch optional

Method

1. Slice the cucumbers into about ½-inch thick rounds.
2. Set the cucumber slices in a colander and toss with the kosher salt. Leave it to sit for 30 minutes to draw out excess moisture.
3. While cucumbers are salting, make the dressing: In a medium mixing bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, chili crunch, and garlic.
4. Briefly rinse the cucumbers under cold water. Dry very well with paper towels or a clean kitchen towel.
5. Stir in the cucumbers to a bowl and toss with the dressing until well coated.
6. Put a lid on and refrigerate for at least 30 minutes before serving.
7. Taste and adjust the seasoning or chili crunch, if you want it. Plate chilled with sesame seeds, sliced green onion, and additional chili crunch.

More side dishes ideas are in the side dishes collection.