Hmong Cucumbers Recipe

Prepare cucumbers

Wash the cucumbers. If using English cucumbers, trim the ends and slice thinly into 1/8–1/4 inch rounds. For a more Hmong-style texture, you can halve lengthwise then slice at a slight angle into thin half-moons. Place the slices in a large bowl.

Toss the cucumber slices with 1 teaspoon kosher salt. Let sit for 8–10 minutes to draw out excess water. After resting, gently drain any liquid and pat the cucumbers lightly with paper towel to remove surface moisture.

Add the chopped cilantro and sliced scallions to the cucumbers and toss lightly to combine. Leave the salad bowl nearby while you make the dressing so flavors marry when combined.

Sprinkle toasted sesame seeds and the fried shallot & garlic mix over the dressed salad just before serving to maintain crunch.

In a small bowl or jar, combine 0.25 cup neutral oil and 1 tablespoon toasted sesame oil.

Add 2 tablespoons rice vinegar, 1 tablespoon light soy sauce, 1 teaspoon grated fresh ginger, 1/2 teaspoon minced garlic, 1 teaspoon granulated sugar, and 1 tablespoon fresh lime juice to the oils.

Add 1/4 teaspoon chili flakes (if using) and 1/8 teaspoon freshly ground black pepper.

Whisk vigorously (or close the jar and shake) until the sugar dissolves and the dressing is emulsified, about 20–30 seconds. Taste and adjust: add up to 1 teaspoon more sugar if too tart, or 1 teaspoon more soy sauce if you want more saltiness.

Pour 3–4 tablespoons of vinaigrette over the drained cucumbers, tossing gently to coat. Start with 3 tablespoons and add more to taste; the cucumbers should be lightly but evenly dressed.

Let the dressed salad rest for 5 minutes at room temperature to allow flavors to meld. Taste and adjust seasoning with a pinch more salt or a squeeze more lime if needed.

Just before serving, give the salad a final toss and sprinkle the 2 tablespoons toasted sesame seeds and 3 tablespoons fried shallot & garlic mix evenly over the top so they remain crisp.