Ingredients
3-4
Persian Cucumbers
½
tsp
Salt
½
Tbsp
Sesame Oil
¾
Tbsp
Light Soy Sauce
½-1
Tbsp
Sugar
¾
Tbsp
Rice Vinegar
1
Tbsp
Chili Oil
½
Tbsp
Sesame Seeds
½
Tbsp
optional
Garlic
(minced)
Directions
1
Rinse the cucumbers and slice at an angle — slices should look more oval than round. Thickness is up to preference.
2
Add to a bowl and sprinkle with the salt (½ tsp). Mix well and refrigerate for at least 20 minutes to draw out the water.
3
Drain the water and give the cucumbers a quick 10-second rinse, then return them to the bowl.
4
Add sesame oil (½ Tbsp), light soy sauce (¾ Tbsp), sugar (½-1 Tbsp), rice vinegar (¾ Tbsp), chili oil (1 Tbsp), sesame seeds (½ Tbsp), and garlic (½ Tbsp optional, minced). Stir until well combined and serve.
Extra Notes
Start with ½ Tbsp sugar and add more to taste — the sweetness level makes a big difference.