Asian Cucumber Salad

Instructions

1. Step 1

   Trim the cucumbers and slice them thinly on the cutting board.

   Ingredients used: 700.0 gr Cucumber

   Cookware: Chef Knife, cutting board

2. Step 2

   Place the sliced cucumbers in the colander, sprinkle with the salt, and toss. Set the colander over the mixing bowl and leave the cucumbers to drain.

   Timer: 15 min (fixed)

   Ingredients used: 6.0 gr Salt

   Cookware: colander, mixing bowl

3. Step 3

   Discard the collected liquid. Gently press excess moisture from the cucumbers, then place them in the dry mixing bowl.

   Cookware: colander, mixing bowl

4. Step 4

   Cook the sesame seeds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden. Transfer them from the skillet immediately.

   Timer: 3 min (fixed)

   Ingredients used: 9.0 gr Sesame Seed

   Cookware: skillet

5. Step 5

   Whisk the rice vinegar, soy sauce, sesame oil, sugar, garlic, and red pepper flakes in the small bowl until the sugar is mostly dissolved.

   Ingredients used: 8.0 gr Garlic, 45.0 ml Rice Vinegar, 15.0 ml Sesame Oil, 30.0 ml Soy Sauce, 12.0 gr Sugar, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: small bowl, whisk

6. Step 6

   Pour the dressing over the cucumbers. Add the green onion and toasted sesame seeds, then toss until evenly coated.

   Ingredients used: 30.0 gr Scallion

   Cookware: mixing bowl

7. Step 7

   Refrigerate the salad briefly, then toss once more and serve chilled.

   Timer: 10 min (fixed)

   Cookware: mixing bowl