Ingredients
Cucumbers and Salt
- 8 Persian cucumbers, sliced into 1/2-inch thick pieces
- 1½ tablespoons kosher salt
Dressing
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1½ tablespoons mirin
- 1½ tablespoons sesame oil
- 3 cloves garlic, grated or minced
- ½ teaspoon kosher salt
To Serve
- ½ tablespoon chili oil (or more, to taste)
- ½ tablespoon sesame oil
- 1 fresno chile pepper, minced (optional)
Instructions
- Salt the Cucumbers: Add the sliced cucumbers to a small bowl and sprinkle with 1½ tablespoons kosher salt. Toss well to combine, then let the cucumbers sit refrigerated for 30 minutes to draw out excess moisture.
- Rinse and Dry: After 30 minutes, rinse the cucumbers thoroughly to remove the salt. Pat dry completely with paper towels or a clean kitchen towel.
- Prepare the Dressing: In a small bowl, whisk together rice vinegar, mirin, sugar, sesame oil, minced garlic, and ½ teaspoon kosher salt until sugar is dissolved and ingredients are well combined. Set aside.
- Marinate the Cucumbers: Toss the rinsed and dried cucumbers with the prepared dressing, ensuring each piece is well coated. Cover and refrigerate for a minimum of 4 hours, or up to 2 days, to allow flavors to meld.
- Serve: Before serving, taste and adjust seasoning with additional salt if needed. Drizzle the salad with chili oil and sesame oil, sprinkle with minced fresno chile pepper if using, and serve chilled as a refreshing appetizer.
Notes
- For best flavor, allow the cucumbers to marinate for at least 4 hours or overnight.
- Adjust the amount of chili oil to suit your preferred spice level.
- Persian cucumbers are preferred for their thin skin and smaller seeds, but English cucumbers can be substituted.
- Keep the salad refrigerated and consume within 2 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Taiwanese
- Diet: Vegetarian
