Ingredients
- 1 pound English cucumbers
- 1 teaspoon sea salt
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1 clove garlic minced
- 1 teaspoon chili flakes or chili oil
- 1 teaspoon toasted sesame oil
Instructions
- Slice the cucumbers into 1/4-inch thick rounds and place them in a colander. Sprinkle with sea salt, toss well to coat each piece in salt, and let sit for 10 to 15 minutes to draw out excess moisture.
- In a mixing bowl, whisk together low-sodium soy sauce, rice vinegar, granulated sugar, minced garlic, chili flakes, and toasted sesame oil, until the sugar dissolves.
- Rinse the salted cucumbers under cold water and pat them dry with a clean kitchen towel. Add the cucumbers to the dressing and toss to coat evenly. Allow the salad to marinate for at least 20 minutes, ideally 2 hours, or up to 24 hours before serving.
