Cucumber Recipe
Make Cucumber Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Quick Cucumber Salad
For serving (optional)
Method
Quick Cucumber Salad
- 1
Prepare the cucumber
Wash the cucumber and trim the ends. If the skin is thick or waxed, peel half the cucumber lengthwise to create a striped look, or peel fully if preferred. Slice the cucumber thinly: for a crisp salad, use a mandoline set to 2–3 mm or slice thinly with a sharp knife. If using a large English cucumber, slice on the bias into 1/8–1/4-inch (3–6 mm) slices.
- 2
Salt and drain
Place the cucumber slices in a colander or a bowl and sprinkle 1 tsp kosher salt over them. Toss to coat and let sit 10 minutes to draw out excess water. After 10 minutes, gently press or squeeze the cucumber slices to remove moisture, or pat dry with paper towels. Discard the liquid collected.
- 3
Make the dressing
In a small bowl, combine 2 tbsp rice vinegar, 1 tbsp warm water, 1 tsp sugar, 1 tsp soy sauce, 1 tsp toasted sesame oil, 1 tsp neutral oil, and 1 tsp rice wine (if using). Whisk until the sugar dissolves. Stir in the minced garlic, grated ginger, and red pepper flakes (if using). Taste and adjust acidity or salt — add more rice vinegar for brightness or a pinch more sugar if too sharp.
- 4
Combine and season
Transfer the drained cucumber slices to a serving bowl. Pour the dressing over the cucumbers and toss gently to coat evenly. Sprinkle 1 tsp toasted sesame seeds, 1 tsp black pepper, and the chopped cilantro or mint (if using) over the salad. If you prefer a little crunch, add the crushed peanuts or walnuts now.
- 5
Rest and serve
Let the salad sit 5–10 minutes at room temperature to allow flavors to marry (or chill for 15–30 minutes for a colder salad). Give one final toss before serving and adjust seasoning with extra soy sauce or salt if needed. Garnish with extra sesame seeds if desired.
Toasted sesame seeds & nuts (optional)
- 6
If your sesame seeds or nuts are not toasted, heat a small skillet over medium heat, add sesame seeds (and nuts if using) and toast, stirring constantly, until fragrant and lightly browned, about 1–2 minutes for sesame seeds and 2–4 minutes for nuts. Watch carefully to avoid burning. Cool slightly before adding to the salad.