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Cucumber Salad

Cucumber Salad Recipe

A refreshing and crunchy dish made with thinly sliced cucumbers marinated in a zesty blend of soy sauce, rice vinegar, garlic, and sesame oil.
🇹🇼 Taiwan
🍽️
4 servings
⏱️
4 hours
Ingredients
  • 5 Persian cucumbers
  • 1 1/2 tablespoons kosher salt (for drawing out moisture from the cucumbers)
  • 3 tablespoons rice vinegar
  • 2 tablespoons mirin
  • 2 tablespoons honey
  • 2 teaspoons canola oil
  • 2 teaspoons sesame oil
  • 1/2-3/4 teaspoons chili garlic sauce (or just garlic clove)
  • 1/2-3/4 teaspoons kosher salt (for the marinade)
Source: generated with the assistance of AI technology to provide innovative and diverse culinary ideas.
Instructions

Step 1

Trim the cucumbers and cut into 1/2-inch thick pieces. Place in a bowl and coat with kosher salt. Allow to sit at room temperature for about 20 minutes. This helps draw out moisture and adds flavor.

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Step 2

For the marinade: in a bowl add the rice vinegar, mirin, honey, canola oil, sesame oil, chili garlic sauce and salt. Mix well and set aside.

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Step 3

After 20 minutes, rinse off the salt mixture from the cucumbers and pat dry. Place the dried cucumbers into large Ziplock bag. Pour the marinade over the cucumbers. Seal the bag and gently shake to mix. Lay the bag on its side and place in the refrigerator to marinate for at least 4 hours.

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Step 4

To serve, taste and adjust the seasoning with salt and garlic chili sauce (or garlic clove) as needed. Arrange the cucumbers on a serving plate and drizzle with some additional marinade. Serve cold.
Source: generated with the assistance of AI technology to provide innovative and diverse culinary ideas.

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