Cooling cucumber salad, perfect for hot days and late night snacks. Cucumber chunks, tossed with sesame oil, seasoned rice vinegar, and chili flakes.
Make sure your sesame oil is fresh and not rancid. These oils can go rancid after a few months. Do a taste test before adding to the cucumbers; if it tastes off, don't use. If you want you can sprinkle some toasted sesame seeds on the cucumbers.
- 2 medium sized cucumbers (about 1 lb total)
- 1 teaspoon salt
- 2 Tbsp dark sesame oil
- 2 Tbsp seasoned rice vinegar
- 1/2 teaspoon red chili flakes
1 Peel the cucumbers. Cut them into quarters, lengthwise. (If the seeds are bitter, scrape out the seeds and discard.) Cut the cucumbers again, crosswise, into 1/2-inch thick pieces.
2 Place cucumbers into a serving bowl. Sprinkle with salt. Toss with sesame oil, seasoned rice vinegar, and chili flakes.
Yield: Serves 2-3.