Description
A crisp, refreshing cucumber salad with a balanced kick of heat, bright acidity, and nutty depth—perfect for warm days or as a bold side dish.
Ingredients
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2 large English cucumbers (500 g), thinly sliced
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1 teaspoon fine sea salt (5 g)
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2 tablespoons rice vinegar (30 ml)
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1 tablespoon lemon juice (15 ml)
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1 tablespoon honey or maple syrup (20 g)
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1½ tablespoons toasted sesame oil (22 ml)
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1 tablespoon neutral oil (15 ml)
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1½ teaspoons crushed red chili flakes (3 g)
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1 teaspoon chili paste or chili garlic sauce (5 g)
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2 cloves garlic (6 g), minced
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2 tablespoons fresh cilantro (8 g), chopped
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1 tablespoon toasted sesame seeds (9 g)
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½ teaspoon black pepper (1 g)
Instructions
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Place sliced cucumbers in a bowl, sprinkle with salt, and rest for 10 minutes. Drain excess liquid.
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In a separate bowl, whisk vinegar, lemon juice, honey, sesame oil, neutral oil, chili flakes, chili paste, garlic, and black pepper.
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Toss cucumbers with the dressing until evenly coated.
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Add cilantro and sesame seeds, toss gently, and chill 10–15 minutes before serving.
Notes
Adjust chili levels to taste. For a vegan version, use maple syrup instead of honey. Best served chilled for maximum crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes