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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: If toasted sesame seeds aren't available, stir raw ones in a frying pan over medium heat until golden, about 5 minutes. Ingredients:
2 pounds english cucumbers |
1 tablespoon kosher or sea salt |
1/2 cup rice vinegar |
3 tablespoons fresh lime juice |
1 1/2 tablespoons sugar |
1 tablespoon asian sesame oil |
1/4 teaspoon hot chili flakes |
1 cup thinly slivered red onion |
1 tablespoon toasted sesame seeds (see notes) |
Directions:
1. Peel cucumbers, if desired. Cut in half lengthwise, and with a spoon, scoop out and discard seeds. Cut cucumbers diagonally into 1/4-inch-thick slices.
2. Put cucumbers in a colander set over a large bowl and mix with salt. Place a weight over cucumbers (a 1-gal. zip-lock plastic bag filled with water works well). Cover and chill at least 1 hour or up to 4 hours. Discard liquid.
3. In a bowl, whisk vinegar, lime juice, sugar, sesame oil, and chili flakes until well blended. Mix in drained cucumbers and the slivered onion. Sprinkle salad with the toasted sesame seeds.
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