Ingredients:

  • 1.5 lbs (680g) Persian cucumbers, thinly sliced
  • 1 tsp (6g) kosher salt
  • 3 tbsp (45ml) rice vinegar
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (21g) honey
  • 1 clove (3g) garlic, finely minced
  • 1 tsp (2g) fresh ginger, grated
  • 1/4 tsp (1g) red pepper flakes
  • 1 tbsp (9g) toasted sesame seeds
  • 2 tbsp (4g) fresh cilantro

Instructions:

  1. Cut the Persian cucumbers into thin rounds (about 1/8 inch thick).
  2. Place slices in a colander and toss with 1 tsp (6g) of salt. Let them sit for 10 minutes to draw out excess water.
  3. Quickly rinse the cucumbers under cold water to remove excess salt, then gently pat them dry with a paper towel or squeeze them lightly.
  4. In a small bowl or jar, add the rice vinegar, soy sauce, sesame oil, honey, minced garlic, grated ginger, and red pepper flakes.
  5. Stir vigorously or shake the jar until the honey is fully integrated and the dressing looks glossy and cohesive.
  6. Add the prepared cucumbers to a large mixing bowl and pour the dressing over the top.
  7. Gently fold the cucumbers until every slice is evenly coated in the dressing.
  8. Sprinkle with toasted sesame seeds and fresh cilantro or scallions just before serving.