Name: Cucumber Sesame Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean-inspired
Ingredients: 2 Persian cucumbers or 1 large English cucumber; 1 teaspoon kosher salt; 1 tablespoon rice vinegar; 2 teaspoons soy sauce; 1 teaspoon sugar or honey; 1 teaspoon toasted sesame oil; 1 scallion, thinly sliced; 1 teaspoon toasted sesame seeds; 1/2 teaspoon gochugaru or chili flakes

Ingredients

2 Persian cucumbers or 1 large English cucumber
1 teaspoon kosher salt
1 tablespoon rice vinegar
2 teaspoons soy sauce
1 teaspoon sugar or honey
1 teaspoon toasted sesame oil
1 scallion, sliced
1 teaspoon sesame seeds and 1/2 teaspoon gochugaru

Texture notes

Thin slices absorb dressing quickly, so keep the seasoning direct and balanced.
Too much sugar makes the salad feel heavy. Keep it in the background.
Serve within an hour if you want the cucumbers at peak crunch.

Method

Slice the cucumbers thinly. If you are using a large English cucumber and the center is very wet, scrape out some seeds first. Toss the slices with salt and leave them in a bowl or strainer for about 10 minutes.
While the cucumbers sit, mix the rice vinegar, soy sauce, sugar, sesame oil, scallion, sesame seeds, and chili. Taste the dressing. It should be sharper than you think because the cucumbers will dilute it.
Squeeze or pat away excess moisture from the cucumbers. Add them to the dressing and toss well. Serve immediately, or chill for 10 minutes if you want the salad colder.

Serving ideas

This salad works with grilled meat, rice bowls, tofu, or anything rich and hot. It is especially useful next to buttery rice dishes because the acid and crunch reset the palate quickly.

If you want a fuller banchan-style version, add thinly sliced onion or a few torn herbs. Keep the base clean enough that the cucumber still leads.