Based on the cucumber salads popular in China, this dish pairs lightly pickled cucumbers with rice vinegar, sugar, soy sauce, sesame oil, scallions, garlic and red pepper flakes.
Chop 1 English cucumber. Sprinkle with 1 teaspoon kosher salt; let sit 10 minutes. Whisk 1 tablespoon rice vinegar, 2 teaspoons each sugar and soy sauce, 1/2 teaspoon sesame oil, 2 sliced scallions, 1 minced garlic clove and a pinch of red pepper flakes in a large bowl. Drain the cucumber and toss with the dressing; season with salt. Top with chopped cilantro.
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Photograph by Justin Walker
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.
Courtesy of Food Network Magazine
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