Crispy Cucumber Salad Recipe

Prepare cucumbers

Wash cucumbers. If using English cucumber, you may leave the skin on; if thicker-skinned, peel stripes. Slice cucumbers into 1/8–1/4 inch (3–6 mm) rounds or thin half-moons if cucumbers are large. Measure about 2 cups of sliced cucumber.

Toss sliced cucumbers with 1 teaspoon fine sea salt in a bowl and let sit for 10 minutes to draw out excess water. After 10 minutes, gently squeeze or press cucumbers in a clean kitchen towel or between paper towels to remove released liquid. Transfer cucumbers to a serving bowl or platter.

Fry garlic

In a small skillet, heat 3 tablespoons neutral oil over medium-low to medium heat. Add the thinly sliced garlic in a single layer. Fry, stirring or swirling the pan occasionally, until the garlic turns golden brown and crisp (about 2–3 minutes). Watch closely to avoid burning. If using red pepper flakes, add them to the oil with the garlic for the last 20–30 seconds to bloom their flavor.

Once garlic is crisp and golden, immediately remove the skillet from heat and use a slotted spoon to transfer garlic and the flavored oil into a small heatproof bowl. Leave any very dark bits behind in the pan. Allow to cool slightly (1–2 minutes); garlic will crisp further as it cools.

Combine dressing

In a small bowl, whisk together 2 tablespoons rice vinegar, 1 teaspoon soy sauce, 1 teaspoon sugar or honey, 1 teaspoon sesame oil, and 1/4 teaspoon freshly ground black pepper until sugar is dissolved and mixture is homogeneous.

Pour the warm garlic-infused oil (including the crisp garlic pieces) into the dressing and whisk briefly to combine. The warm oil will slightly mellow the vinegar and dissolve any remaining sugar.

Toss and serve

Pour the dressing with garlic over the drained cucumbers. Gently toss until all cucumber slices are evenly coated. Taste and adjust seasoning: add a pinch more salt or 1/2 teaspoon extra rice vinegar if desired.

Scatter 1 teaspoon toasted sesame seeds and 1 tablespoon thinly sliced scallion over the top. Serve immediately so garlic stays crispy. If you must hold it, store dressing separately and combine just before serving to preserve crispness (best within 1 hour).