Ingredients:

  • 2 large English Cucumbers (680g), sliced 1/8-inch thick
  • 1/2 cup Shelled Edamame (75g), steamed and cooled
  • 2 Green Onions, thinly sliced on a bias
  • 1/2 tsp Sea Salt
  • 2 tbsp Rice Vinegar
  • 1 tbsp Light Soy Sauce
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Granulated Sugar
  • 1 tsp Chili Crisp
  • 1 tsp Toasted Sesame Seeds
  • 1 tbsp Fresh Cilantro, chopped (optional)

Instructions:

  1. Slice the cucumbers. Aim for 1/8 inch rounds. Note: Consistency ensures they all cure in the salt at the same rate.
  2. Toss the slices with the sea salt in a colander. Let them sit for 5 minutes until the surfaces look weepy and beads of water form.
  3. Steam the edamame. Cook the shelled beans for 5 minutes until they are bright green and tender crisp.
  4. Pat everything dry. Use a clean kitchen towel to squeeze the excess water from the cucumbers. Note: If they stay wet, the dressing will be diluted and bland.
  5. In your mason jar or a small bowl, combine the rice vinegar, soy sauce, sesame oil, sugar, and chili crisp.
  6. Place the dried cucumbers and cooled edamame in a large bowl.
  7. Pour the vinaigrette over the vegetables and toss until every slice is glossy and coated.
  8. Fold in the sliced green onions and cilantro.
  9. Sprinkle with toasted sesame seeds and serve immediately while the textures are at their peak.