Prep
25 mins
Cooking
0 mins
Serves 4
Classic Crispy
Serves: 4
680 Grams Cucumbers (about 5 Cups Sliced)
1/2 Teaspoons Salt
4–5 Spring Onion, Finely Sliced
1 Teaspoon Ginger, Grated, More To Taste
1 Fat Garlic Clove, Grated, Or Finely Minced
60 Ml Rice Wine Vinegar
1 Tablespoon Soy Sauce
1 Tablespoon Toasted Sesame Oil
1 – 2 Tablespoons Maple Syrup (or Agave, Honey, Or Sugar), More To Taste.
1–2 Teaspoons Crispy Chilli Oil Or Sriracha, More To Taste
1–2 Tablespoons Toasted Sesame Seeds
Score and Salt Cucumbers. Using the tines of a fork, score the cucumbers lengthwise, this will help the dressing cling to the cucumbers. Slice the cucumbers thinly and place them in a bowl, and toss with the salt (to help them draw out their liquid). Let this stand 10-15 minutes while you gather the remaining ingredients. Strain (but do not rinse).
Taste and adjust salt, sweetness, and spice level to your liking.
Cucumber salad is best served on the same day but will keep for up to 3 days in an airtight container in the refrigerator.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!