Ingredients:
- large (about 1.5 lbs total) English or Persian Cucumbers
- teaspoon Coarse Sea Salt (for drawing water)
- /4 medium Red Onion, very thinly sliced (optional)
- /4 cup Fresh Cilantro or Parsley, chopped
- tablespoons Rice Vinegar (unseasoned)
- tablespoons Granulated Sugar
- tablespoon Soy Sauce (or Tamari)
- teaspoon Toasted Sesame Oil
- teaspoon Fresh Ginger, finely grated
- clove Fresh Garlic, minced
- /2 teaspoon Sriracha or Chili Flakes (to taste)
- teaspoon Toasted Sesame Seeds (for garnish)
Instructions:
- Prepare the Cucumbers: Slice cucumbers thinly (mandolin recommended) or chop into rustic chunks. Place in a colander set over a bowl and toss immediately with the 1 teaspoon of coarse salt. Let sit for 20–30 minutes to draw out excess water.
- Rinse and Dry: After resting, firmly squeeze handfuls of the cucumbers to remove as much residual salty water as possible. Rinse briefly under cold water to remove excess salt, then gently pat them completely dry with paper towels or a clean tea towel.
- Mix the Dressing: While the cucumbers rest, whisk together all dressing ingredients—Rice Vinegar, Sugar, Soy Sauce, Sesame Oil, Ginger, Garlic, and Chili—in a small bowl until the sugar is fully dissolved. Taste and adjust seasoning.
- Combine: Place the dried cucumbers and sliced red onion (if using) into a clean mixing bowl. Pour the prepared dressing over the cucumbers.
- Toss and Rest (Final): Toss gently to ensure everything is coated. Stir in the fresh cilantro or parsley. Allow the salad to sit for a final 5–10 minutes before serving to let the flavours marry.
- Serve: Transfer the Crackerjack Crunchy Cucumber Salad to a serving dish and garnish generously with toasted sesame seeds. Serve immediately.