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Ingredients
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Cucumber and Salt
Dressing / Marinade
Aromatics & Garnish
Method
Cucumber and Salt
Prepare cucumbers
Wash cucumbers and trim the ends. If cucumbers are thick-skinned, peel alternating strips or fully peel. Cut cucumbers into 1/4-inch thick rounds or lengthwise into thin sticks (batonnet) to preference. Measure ~2 cups after cutting.
Place cut cucumbers in a bowl, sprinkle with 1 tsp kosher salt, toss to distribute, and let sit for 10 minutes to draw out excess water.
After 10 minutes, gently squeeze cucumbers in a clean kitchen towel or use your hands to press out and discard the released liquid. Transfer cucumbers to a serving bowl or shallow container.
Dressing / Marinade
Make the hot-sour dressing
In a small bowl, whisk together 3 tbs rice vinegar, 1 tbs light soy sauce, 1 tsp toasted sesame oil, 1 tsp sugar, and 1 tbs chili oil until sugar dissolves. Add 1 tsp minced garlic and 1 tsp grated ginger and whisk to combine.
Taste the dressing and adjust: if too sharp, add up to 1 tbs rice wine or water to dilute; if not salty enough, add a little more soy sauce; if you want more heat, add extra chili oil or 1/2 tsp chili flakes.
Pour the dressing over the drained cucumbers and toss thoroughly so each piece is coated.
Aromatics & Garnish
Stir in 2 tbs thinly sliced scallions and 1 tsp toasted sesame seeds into the dressed cucumbers. If using, add 1 tbs chopped cilantro and a pinch of white pepper.
Cover and refrigerate for at least 20–30 minutes to chill and allow flavors to meld. For best flavor, refrigerate 1–2 hours.
Before serving, give the cucumbers a final toss. Taste and adjust seasoning (more salt, vinegar or chili oil) if needed. Serve chilled as an appetizer, side, or salad.