Cucumber Recipe

Prepare cucumbers

Wash the cucumbers. Trim the ends and, if desired, peel alternating strips to create a striped appearance. Slice the cucumbers thinly on a mandoline or with a sharp knife into 1/8–1/4 inch (3–6 mm) rounds. If the cucumber has large seeds, halve lengthwise and scoop seeds before slicing.

Salt and drain

Place the cucumber slices in a colander or bowl, sprinkle with 1 tsp kosher salt, toss gently to distribute, and let sit for 10 minutes. This draws out excess water and crisps the texture. After 10 minutes, press or pat the slices dry with paper towels to remove the liquid.

Make pickling dressing

In a small bowl or jar, combine 1 tbs sugar, 3 tbs rice vinegar, 3 tbs water, 1 tsp sesame oil, and 1 tsp soy sauce. Mince or grate 1 garlic clove and add it. Stir or shake until sugar dissolves.

Assemble and season

Place the drained cucumber slices in a serving bowl. Pour the pickling dressing over the cucumbers and toss gently to coat every slice. Sprinkle 1 tsp toasted sesame seeds, 1 tsp red pepper flakes (adjust to taste), 2 tbsp chopped fresh cilantro leaves, and a pinch of black pepper. Taste and adjust: add up to 1/2 tsp more sugar if too tart or 1/2 tsp more soy sauce if it needs salt.

Marinate and serve

Let the salad sit for at least 10 minutes at room temperature to allow flavors to meld (30 minutes gives more pickled flavor). It can be served immediately or chilled up to 4 hours. Store leftovers covered in the refrigerator for up to 3 days; toss again before serving.