As much as we wanted to neatly slice the cucumbers, this salad is all about the jagged edges and misshapen nooks and crannies – all better for the delicious garlic-sesame vinaigrette to seep into. The Gochugaru Chile Flakes lend just a bit of heat – the perfect pop to polish it off. This salad is a definite summertime favorite, plus is boasts all-year-round possibilities: just turn to the always-available English cucumber to make this salad on the regular!
Time: 20 min
Serves 4Rating
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Loading...| 2 large cucumbers | |
| 1 tsp salt | |
| 1 tsp sugar | |
| 2 tsp rice wine vinegar | |
| 1 tsp Garlic Ginger Sesame Oil | |
| 2 tsp soy sauce | |
| 1 Tbl Basil Extra Virgin Olive Oil | |
| 2 garlic cloves, minced | |
| 1 tsp Gochugaru Chile Flakes | |
| A few grinds Szechuan Peppercorns | |
| 1/2 cup chopped cilantro | |
| 2 tsp Toasted Sesame Seeds |
| 1. | Cut cucumbers crosswise into pieces about 4 inches long. Cut each piece in half lengthwise. Place several pieces on a work surface and use the flat side of the knife to press down on the pieces. This will cause the skin to split and the seeds to separate from the flesh. Repeat with remaining pieces. Then cut into bite-sized pieces. Sprinkle with salt and set in a colander over the sink or a bowl and allow to release moisture and drain. |
| 2. | While the cucumbers are draining, make the vinaigrette: Combine the salt, sugar, rice wine vinegar, sesame oil, soy sauce, Basil Extra Virgin Olive Oil, garlic, Gochugaru and ground Szechuan Peppercorns. |
| 3. | Blot any liquid from the cucumbers. Place in a bowl and dress with the vinaigrette. Taste and adjust salt if needed. Garnish with cilantro and Sesame Seeds. |
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