Ingredients
4 cups Persian cucumbers, cut into 1/2 inch chunks
2 teaspoons coarse sea salt
Dressing:
2 garlic cloves, grated
3 tablespoons rice vinegar
1 tablespoon mirin
1 tablespoon chili sauce (sambal)
1 tablespoon honey
1/2 tablespoon sesame oil
Instructions
- To begin, clean and chop your cucumbers into 1-inch thick slices. Toss cucumbers into salt and let them rest in a colander for 30 minutes, draining off excess liquid.
- While the sliced cucumbers are brining, combine the minced garlic, rice vinegar, chili oil and sesame oil in a small bowl. Whisk well. Set aside.
- After 30 minutes, rinse the cucumbers well under running water for 45-60 seconds. Taste the cucumbers to ensure they are seasoned, but not too salty. Dry cucumbers well in a kitchen towel to remove any excess water.
- Toss the cucumbers into the dressing. Cover and refrigerate for 4 hours. When ready to serve, remove from the refrigerator. Taste and adjust seasoning. Arrange on serving plate and pour marinade over cucumbers.
Notes
I have found 4 hours to be the optimal amount of time for marinating the cucumbers in the savory dressing. But in a rush, I've served them in as little as an hour. If your in a time crunch, just add a little more sambal and then drizzle the platter with a few additional drops of sesame oil before serving.
- Prep Time: 40
- Category: Easy Recipes
- Method: No Cook
- Cuisine: Asian