Cucumber salad is one of those side dishes that seems to work with almost any tropical or Asian food.
Knowing just how much I love tinkering in my kitchen, I’ve spent countless hours trying to perfect the best cucumber salad that I can.
The good thing is that most of the ingredients I use in this recipe are really easy to find – I didn’t have to spend all day in a grocery store.
My husband gives this salad a big thumbs up.
• 3 cucumbers halved lengthwise, seeded and sliced into small portions
• 2 teaspoon kosher salt
• ¼ cup white sugar
• 2 tablespoons sesame oil
• 1/2 cup of rice vinegar
• 1 table spoon of minced garlic
• 1 tablespoon minced fresh ginger root’
• 1 tables spoon sesame seeds
• 2 sliced scallions
• ¼ cup of cilantro
• 1 onion thinly sliced (optional)
• 4 fresh chilies peppers sliced
1 hour 20 minutes
Place the slices of the cucumber in a colander/ sieve and sprinkle with kosher salt and set aside.
Let it drain for at least one hour. This is important as it helps it not be too plain or flat.
In the meantime, whisk together the vinegar and the sugar quickly. Ensure that all the sugar has dissolved and no fine particles remain. In the same container, go ahead and add the garlic, ginger, sesame seeds and the sesame oil and stir.
Let the mixture rest for at least five minutes
After five minutes, add the cilantro and scallions to the mixture.
At this point, if you have decided to add the onion do it now. Onions add an especially strong taste to the salad and adds a little more volume.
Stir again at this point and let rest for a few minutes.
While the mixture is resting, cut the chilies into small pieces ready to be added to the mixture.
Rinse the kosher salt through the running water to rinse off any excess. This allows it to have just the right amount of salt to give seasoning to the rest of the ingredients while at the same time ensuring that it’s not too such.
Place the mixture into a large bowl and drizzle the dressing, ensuring that the vinegar coating especially is everywhere. The easiest way to do this is to toss.
Add the chilies and toss again.
Add cucumbers and serve immediately. Shake a few roasted sesame seeds on top, if you’d like.
It’s important to add the cucumber only when ready to eat. This ensures that they do not get soggy and lose they edge crunchiness they have acquired through the salting process.
Take pictures and enjoy!