Ingredients
6
6 servings
- •2 English cucumbers
- •1.5 teaspoons kosher salt, plus more as needed
- •1 teaspoon white sugar
- •2 cloves garlic, finely crushed
- •2 tablespoons seasoned rice vinegar
- •1 teaspoon soy sauce
- •1 teaspoon sesame oil
- •red pepper flakes to taste
- •2 teaspoons toasted sesame seeds
Instructions
- Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.
- Sprinkle cucumber with salt and sugar; mix until well combined. Refrigerate the bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
- Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl; whisk together thoroughly.
- Transfer drained cucumbers into the bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
- Place cucumbers in a serving bowl and sprinkle with sesame seeds.
Nutritional Facts
Per 6 servings
- Calories: 29
- Carbohydrate: 4g
- Fat: 1g
- Fiber: 1g
- Protein: 1g
- Sugar: 2g
Related Recipes
Smashed Cucumber Salad
Cool Cucumber Salad
Savory Cucumber Salad
Cucumber Salad with Rice Vinegar
Korean-Style Cucumber Salad
Creamy Garden Cucumber Salad
Refreshing Cucumber Salad
Asian Cucumber Salad
Japanese Restaurant Cucumber Salad
Simple Cucumber Salad
Cucumber Salad with Yogurt
