Cucumber Salad Recipe

Prepare cucumbers

Wash cucumbers. If using English cucumbers, slice them thinly on a bias into about 1/8-inch (3 mm) slices until you have roughly 2 cups. If using larger cucumbers, halve lengthwise, scoop seeds if watery, then slice.

Slice onion

Peel and cut the red onion in half. Slice very thinly (about 1/16–1/8 inch) and separate the rings. If raw onion is too sharp, rinse slices under cold water for 30 seconds and drain well.

Assemble greens

Roughly chop cilantro leaves (discard thick stems) to measure about 1/2 cup. Combine cucumbers, red onion, and cilantro in a large bowl and toss gently to mix.

Make brine

In a small heatproof jar or bowl, combine 1/4 cup rice vinegar, 1/4 cup water, 1 tsp sugar and 1/2 tsp kosher salt. Stir until sugar and salt dissolve.

Pickle garlic

Add 6 thinly sliced garlic cloves to the brine. Press down so garlic is submerged. Let sit at room temperature for at least 15 minutes (up to 1 hour) to pickle and mellow the garlic flavor. Reserve pickling liquid and garlic to add to the vinaigrette and salad as directed.

Combine vinaigrette

In a small bowl or jar combine 3 tbs neutral oil, 2 tbs rice vinegar, 1 tbs fresh lime juice, 1 tsp soy sauce, 1 tsp honey, 1 tsp sambal oelek, 1/2 tsp freshly grated ginger and 1/4 tsp freshly ground black pepper. Add 1–2 teaspoons of the reserved pickling liquid from the garlic (taste to adjust acidity).

Emulsify and adjust

Whisk vigorously or shake in a sealed jar until emulsified and smooth. Taste and adjust seasoning: add more honey if too sharp, more sambal for heat, or extra pickling liquid for brightness.

Dress salad

Pour about 3–4 tablespoons of the chili vinaigrette over the cucumber mixture and toss gently to coat. Continue adding vinaigrette a little at a time until the salad is lightly dressed to your liking (you may not need all the vinaigrette).

Add pickled garlic

Roughly chop the pickled garlic slices and scatter over the dressed salad, reserving a few whole slices for garnish if desired. Toss gently to incorporate.

Garnish and serve

Sprinkle toasted sesame seeds (about 1 tbs) over the top for crunch and an extra toasted flavor, if using. Serve immediately or chill for 15–30 minutes to meld flavors. Store leftover dressing separately up to 3 days in the refrigerator; salad is best eaten within 24 hours.