LunchSide15-minute

Cucumber Salad with Sesame and Rice Vinegar

Name: Cucumber Salad with Sesame and Rice Vinegar
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 lb persian-style cucumbers, 455 grams; trimmed, cut in 1/2-inch slices; 1 1/2 tsp salt, Diamond brand; use half if using other brands; 3 tbsp unseasoned rice vinegar, 45 ml; 1 tbsp sesame oil, 15 ml; toasted; 1 tbsp soy sauce, 15 ml; ground black or white pepper; chili oil or chili crisp, to taste; or red pepper flakes; sesame seeds, toasted

A quick weeknight cucumber salad closest to the Japanese sunomono, with chunky Persian cucumbers lightly salted and dressed in rice vinegar, toasted sesame oil, and soy sauce, with no added sugar. Finish with chili oil and sesame seeds.

Prep: 15 min
Total: 15 min
Serves: 2

Recipe from Smitten Kitchen

Ingredients

2 servings

1 lb persian-style cucumbers, 455 grams; trimmed, cut in 1/2-inch slices
1 1/2 tsp salt, Diamond brand; use half if using other brands
3 tbsp unseasoned rice vinegar, 45 ml
1 tbsp sesame oil, 15 ml; toasted
1 tbsp soy sauce, 15 ml
ground black or white pepper
chili oil or chili crisp, to taste; or red pepper flakes
sesame seeds, toasted

Steps

Pop your cucumbers and salt into a bowl and give them a gentle toss. Let them rest for as little as 10 to 15 minutes, or up to an hour or two. If you're waiting a while, slip the bowl into the fridge so they stay cold and refreshing.
Once they've rested, pour off any liquid that has collected in the bowl. Then add the rice vinegar, sesame oil, soy sauce, pepper, and a bit more salt if it needs it. Stir everything together until the cucumbers are nicely coated.
Finish with a drizzle of chili oil and a sprinkle of toasted sesame seeds, and it's ready to enjoy.

Adapted from Smitten Kitchen.