I couldn't stop hoovering this salad the other day when I made it to go with fried rice, and so I'm making fried rice again tomorrow just for an excuse to make this salad again. It's that more-ish!
Here's where I got the recipe, and it's so simple. The steps are easy, but make sure you give yourself thirty minutes or more to let the cucumbers sit in the salt, and then one hour or so to marinate after you drain the cukes and then add the other ingredients.
- 4 Japanese or English cucumbers, the thin kind
- 1 teaspoon salt
- 2 teaspoons rice or black vinegar (I used black)
- 1-2 teaspoons sesame oil
- 1 teaspoon soy sauce (I use gluten free)
- 1 dried chili pepper, de-seeded and sliced, or chili flakes
- 1 clove fresh garlic, crushed
- sesame seeds
Slice the cucumbers lengthwise and then into 1-inch chunks. Place the cut sides down and smash with the side of a chef's knife, then put the cucumbers into a bowl and sprinkle with the salt. Let it all sit for at least thirty minutes, and then drain the released water from the bowl.
Add in the rest of the ingredients, stir, and let marinate in the fridge for about an hour before serving. This can be made a day ahead of time if you like, but with each bite that is taken at odd times, you might not have any left by the time you're ready to serve it.
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