Chili Sesame Cucumber Salad (Print-Friendly Version)
Salt draws moisture from sliced Persian cucumbers before a chili-sesame dressing is added. Drain well so the dressing remains concentrated.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 5 Persian cucumbers
02 - ½ teaspoon salt
03 - ½ tablespoon sesame oil
04 - ¾ tablespoon light soy sauce
05 - 1 tablespoon sugar
06 - ¾ tablespoon rice vinegar
07 - 1 tablespoon chili oil (adjust to taste)
08 - ½ tablespoon sesame seeds
# How to Make It:
01 - Wash and slice cucumbers into even angled pieces. Toss with salt and refrigerate twenty minutes.
02 - Drain released liquid, rinse briefly and pat or shake dry. Whisk oil, soy sauce, sugar, vinegar and chili oil separately.
03 - Toss cucumbers with dressing and sesame seeds. Taste before adding any more salt or chili.
04 - Serve chilled; toss again if liquid collects during storage.