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Crunchy Cucumber Salad

Yield Makes 8 servings
Notes: If toasted sesame seeds aren't available, stir raw ones in a frying pan over medium heat until golden, about 5 minutes.


  • 2 pounds English cucumbers
  • 1 tablespoon kosher or sea salt
  • 1/2 cup rice vinegar
  • 3 tablespoons fresh lime juice
  • 1 1/2 tablespoons sugar
  • 1 tablespoon Asian sesame oil
  • 1/4 teaspoon hot chili flakes
  • 1 cup thinly slivered red onion
  • 1 tablespoon toasted sesame seeds (see notes)

Nutrition Information

  • calories 53
  • caloriesfromfat 38 %
  • protein 1.8 g
  • fat 2.2 g
  • satfat 0.3 g
  • carbohydrate 7.7 g
  • fiber 1.8 g
  • sodium 247 mg
  • cholesterol 0.0 mg

How to Make It

  1. Peel cucumbers, if desired. Cut in half lengthwise, and with a spoon, scoop out and discard seeds. Cut cucumbers diagonally into 1/4-inch-thick slices.

  2. Put cucumbers in a colander set over a large bowl and mix with salt. Place a weight over cucumbers (a 1-gal. zip-lock plastic bag filled with water works well). Cover and chill at least 1 hour or up to 4 hours. Discard liquid.

  3. In a bowl, whisk vinegar, lime juice, sugar, sesame oil, and chili flakes until well blended. Mix in drained cucumbers and the slivered onion. Sprinkle salad with the toasted sesame seeds.