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Introduction
The cucumber salad's roots can be traced back to Korean cuisine, where seasoned vegetables often accompany heartier dishes. This light and refreshing salad provides a welcome contrast to rich, savory flavors while embracing the cultural emphasis on balanced flavors and textures. Its simplicity also reflects the traditional appreciation for highlighting the natural essence of quality ingredients through minimal preparation.
Ingredients
• 2 cups thinly sliced English cucumbers
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon honey or agave nectar
• 1 tablespoon finely chopped fresh cilantro
• 1 tablespoon finely chopped fresh mint
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon toasted sesame seeds
Step 1:
Slice the English cucumbers into thin rounds or half-moons.
Step 2:
In a small bowl, whisk together the rice vinegar, sesame oil, honey (or agave nectar), cilantro, mint, kosher salt, and black pepper until well combined.
Step 3:
Add the sliced cucumbers to a larger bowl and pour the vinegar dressing over them. Gently toss to coat the cucumbers evenly.
Step 4:
Sprinkle the toasted sesame seeds over the salad and gently toss again to distribute them.
Step 5:
Serve immediately for the best texture.
Q: Can I make this salad ahead of time?
A: It's best to make this salad just before serving for the crunchiest texture. However, you can prepare the dressing up to a day in advance and store it in the refrigerator until ready to toss with the cucumbers.
Q: Is there a substitute for sesame oil?
A: If you don't have sesame oil, you can substitute with a neutral oil like grapeseed or avocado oil, but you may lose some of the nutty flavor.
Q: Can I use regular cucumbers instead of English or Persian cucumbers?
A: Regular cucumbers can be used, but they tend to have more seeds and a higher water content, which may make the salad more watery. If using regular cucumbers, remove the seeds before slicing.
• For best texture, slice cucumbers just before serving.
• Use English or Persian cucumbers for crunchier texture and fewer seeds.
• Substitute rice vinegar with apple cider vinegar or white wine vinegar if needed.
• Adjust sweetener amount to taste preference.
• Ensure sesame seeds are toasted for maximum flavor.
Serve this refreshing cucumber salad as a side dish or light appetizer.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the cucumbers may release more liquid over time.
Prepare the dressing while slicing the cucumbers to save time. Toss the salad just before serving for the best texture.
- Use English or Persian cucumbers for their crunchier texture and fewer seeds.
- Toast the sesame seeds in a dry skillet over medium heat until fragrant and lightly golden for maximum flavor.
- Adjust the amount of honey or agave nectar to suit your desired level of sweetness.
For a spicy kick, add some thinly sliced red chili peppers or a drizzle of chili oil. For a heartier salad, add sliced grilled chicken or tofu.
This cucumber salad pairs well with Asian-inspired main dishes, such as stir-fries, grilled meats, or rice dishes. It also complements dishes with bold flavors and pairs nicely with a crisp white wine or a light beer.
Best in late spring, summer, and early fall when cucumbers are in peak season.
This recipe is naturally vegan, gluten-free, and dairy-free. However, it contains sesame seeds, so it may not be suitable for those with sesame allergies.
