- 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
Total
30 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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