The perfect spicy salad side dish for your next meal.
1 lb (5-6) Persian cucumbers
1 teaspoon sea salt
1 garlic clove, grated or very finely minced
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons toasted sesame oil
2 teaspoons Chinese chilli oil, more or less to taste
1/2 teaspoons sea salt
1 scallion, finely chopped for garnish
1 tablespoon toasted chopped peanuts or sesame seeds for garnish
Cut cucumbers into spirals or regular slices, whichever you prefer. To cut spirals: place take-out wooden chopsticks along each side of the cucumber to stop the knife from cutting all the way through. Make thin consecutive cuts from end to end. Flip cucumber over. Make thin consecutive cuts on a 45-degree diagonal this time, from end to end – but aim for each cut to be about halfway through the cucumberand not necessarily as deep as the chopsticks (this creates a better spiral effect). Repeat for all cucumbers.
Place cucumbers in a colander set in a sink or bowl. Sprinkle with the salt and gently massage to spread evenly. Let sit for 20-30 minutes. Rinse and dry well on paper towels.
Meanwhile, mix sauce ingredients, whisking until sugar dissolves.
When ready to serve, pour sauce over cucumbers and garnish with scallions and peanuts or sesame seeds. Enjoy!