Inspired by traditional Korean and Japanese cucumber salads, this refreshing recipe features thinly sliced Persian cucumbers tossed in a savory and slightly sweet vinaigrette.
Slice cucumbers; traditionally they’re sliced very thinly- but I like mine with a bit of thickness and crunch. Sprinkle them with sea salt and toss. Let cucumbers sit with the salt for ~15 mins and they’ll release their excess moisture. Press down and squeeze any excess water into the sink. This is the best tip- as the dressing/vinaigrette won’t get watered down. Add: vinegar, sesame oil, soy or tamari, honey, red pepper flakes, sesame seeds and chives. Toss well to coat. I top mine with a few more chives and sesame seeds for the win!
