Yield
8 servings (serving size: about 1/4 cup)

This Asian-inspired cucumber salad is an easy way to use up fresh cucumbers, and makes a delightful summertime side.

How to Make It

Step 1

Combine cucumber and salt, tossing well. Let stand at room temperature 20 minutes. Drain and squeeze dry.

Step 2

Combine cucumber, onions, rice vinegar, sugar, crushed red pepper, and sesame oil. Serve chilled or at room temperature.

Chef's Notes

Use a mandoline or food processor to slice the cucumber uniformly thin. Salting the cucumber causes it to wilt and draws out excess moisture. It also gives the dish a pickled quality similar to kimchi, Korea's spicy and pungent fermented cabbage condiment.

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