Recipe Index

Ingredients

• 1 lb cucumbers ((4 medium or 2 long cucumbers, Note 1))
• 3/4 tsp salt
• 2 tbsp coriander/cilantro (, roughly chopped)
• 1/4 cup green onions (, sliced)
• 1.5 tbsp rice vinegar
• 2 tsp sesame oil (, toasted (Note 2))
• 1.5 tsp ginger (, freshly grated)
• 2 tsp soy sauce
• 1/2 tsp sugar

Method

1. Strike the cucumbers with the smooth side of a meat mallet, a rolling pin or a pestle until their sides split open.
2. Cut the broken cucumbers into roughly 1-inch chunks and put them in a bowl.
3. Sprinkle the chunks with the salt, toss them and leave them for 20 minutes so they release their liquid.
4. Drain that liquid away thoroughly so the dressing is not diluted.
5. Shake the rice vinegar, sesame oil, grated ginger, soy sauce and sugar together into a dressing and pour it over the cucumbers.
6. Scatter the coriander and green onions over the salad, toss everything once and serve it right away while the edges are still crisp.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data