Ingredients:

  • 2 large English or Persian Cucumbers (about 500g), thinly sliced
  • 1 teaspoon Coarse Salt (Kosher or Sea Salt)
  • 4 tablespoons Rice Vinegar (unseasoned)
  • 3 tablespoons Light Soy Sauce (or Tamari)
  • 1 tablespoon Toasted Sesame Oil
  • 1 tablespoon Granulated Sugar (or Maple Syrup)
  • 1 teaspoon Fresh Ginger, finely grated
  • 1 clove Garlic, minced very finely
  • 1/2 teaspoon Chilli Flakes (or to taste)
  • 1 teaspoon Toasted Sesame Seeds (for garnish)
  • 2 tablespoons Fresh Cilantro or Scallions (for garnish)

Instructions:

  1. Slice cucumbers thinly. Place them in a colander, toss thoroughly with the coarse salt, and let them rest at room temperature for 30 minutes to draw out excess water.
  2. After resting, gently squeeze handfuls of cucumber to remove excess water. Rinse lightly under cold water to remove excess salt, then pat thoroughly dry with paper towels or a clean kitchen cloth.
  3. While cucumbers drain, whisk together the rice vinegar, soy sauce, sesame oil, sugar, grated ginger, minced garlic, and chilli flakes in a small bowl until the sugar is mostly dissolved. Taste and adjust seasoning.
  4. Place the dried cucumber slices into a clean mixing bowl. Pour the dressing over the cucumbers and toss gently but thoroughly to coat every slice.
  5. Cover the bowl and refrigerate for at least 15 minutes to allow the flavours to meld. This salad is best served chilled.
  6. Before serving, give it one final toss. Transfer to a serving dish and garnish generously with toasted sesame seeds and fresh herbs.