- 6 Persian cucumbers
- 1 Tbsp (13g) granulated sugar
- 1 Tbsp (11g) Kosher salt
- 2 Tbsp (30g) soy sauce
- 1.5 Tbsp (18g) rice vinegar
- ½ tsp (3g) yuzu juice
- 2.5 Tbsp chili oil, including any solids if your chili oil has them
- Pinch MSG
- Chiffonade daikon or thinly sliced green onions, for garnish
- 1 Tbsp (9g) toasted white sesame seeds, for garnish
Spicy Garlic Cucumber Salad
Make the best cucumber salad ever with this recipe from Joshua Weissman's "The Perfect Christmas Dinner" video.
Prep:
30 minutes
Cook:
0 minutes
Serves:
8
people
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Ingredients
Directions
- Place two chopsticks parallel to each other on a cutting board just wide enough for a cucumber to fit in between. Cut the cucumber in ¼-inch intervals at a 45° angle, or on a bias. Flip over to the other side, and this time cut straight down in ¼-inch intervals. Repeat with the remaining cucumbers. The cucumber will hold together but pull apart into slices like an accordion.
- In a small bowl, mix together the sugar and salt until combined. Season the cucumbers with the sugar salt mixture and let them cure for 5 minutes. After 5 minutes, carefully drain any water that was released into the bowl.
- In a separate bowl, mix together the soy sauce, rice vinegar, yuzu, chili oil, and MSG. Add the sauce to your cucumbers and toss until well-coated.
- Place in a serving bowl, top with daikon or thinly sliced green onions, and sprinkle sesame seeds over top.
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