I couldn’t stop thinking about this cucumber salad, so I finally caved and made it 😋
I subbed the white sugar for local honey, added some fish sauce and rice vinegar (in addition to the white)
Imma let it chill in the fridge for a few hours while I do my workout, a castor treatment on my scalp and some chores.
I say this with no exaggeration:
THIS SHIT SLAPS.
Still has great crunch, not at all soggy, it’s got that umami flavor going. The only thing is I should have been more heavy handed with the chili pepper.
Recipe in text form:
8 persian cucumbers
0.5 cup green onions
2 tbsp garlic
1.5 tbsp white vinegar
2 tbsp soy sauce
2 tbsp sesame oil
1 tbsp korean chili flakes
1 tbsp sesame seeds
1 tsp sugar
Slice the cucumbers, pat dry, and toss with salt. Let sit for 15 minutes, then rinse off salt and pat dry again. Combine ingredients in a bowl, toss, and store overnight in the fridge.
