Ingredients
Scale
The beauty of this salad lies in its simplicity, using humble ingredients to create something truly special. Here’s what you’ll need:
- 2 large cucumbers, thinly sliced
- 1 tablespoon salt
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds
- 1/4 cup chopped fresh cilantro
- Optional: 1 small red chili, thinly sliced for heat
If you’re in a pinch, you can substitute the rice vinegar with apple cider vinegar and use dried ginger if fresh isn’t available. Mama Lou always said, “The kitchen is a place for creativity,” and I encourage you to make this recipe your own.
Instructions
Creating this salad is as easy as a Sunday morning spent with family. Follow these steps to bring a piece of my family’s tradition to your table:
- Place the thinly sliced cucumbers in a colander, sprinkle with salt, and let them sit for about 15 minutes. This step helps draw out excess moisture, giving the salad a delightful crunch.
- Rinse the cucumbers under cold water to remove the salt, and then pat them dry with a clean kitchen towel.
- In a small mixing bowl, combine the rice vinegar, soy sauce, sesame oil, sugar, ginger, and garlic. Stir until the sugar dissolves completely.
- In a large bowl, toss the cucumbers with the dressing, ensuring each slice is coated evenly.
- Sprinkle the salad with sesame seeds and fresh cilantro, adding the optional chili if you prefer a bit of heat.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld beautifully.
As Mama Lou always said, “Patience is the secret ingredient to any recipe.” Letting the salad sit allows the cucumbers to soak up the dressing, making each bite a burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
