Fresh and delicious, as a side dish, on rice or as a simple salad.
- 3 kirby cucumbers
- 2 cloves of garlic
- 2 tablespoon sesame seeds
- 1 tablespoon gochugaru flakes
- 5 cm ginger piece
- 40 ml soy sauce
- 20 ml lime juice (1 lime)
- 20 ml mirin
- 10 ml fish sauce
- 20 ml lemon juice (half a lemon)
- 10 ml rice vinegar
Peel the cucumber or leave the skin on, that is up to you. Take a pair of chopsticks and align those on either side of the cucumber. The cucumber is between the two chopsticks. Use a sharp knife to cut into the cucumber (perpendicular to the cucumber length), but don’t cut all the way through. You need to pull back once your knife touches the chopsticks. When you’ve done the entire length, turn over the cucumber so the uncut side is on top. Repeat the process, but no cut at a 45 degree angle. Again, don’t cut all the way through. You will end up with an accordion cut cucumbers. Repeat until all your cucumbers are ‘sliced’ and put them in a bowl.
Grated or chop the garlic super fine and add it to the cucumber. Cut the ginger into fine matchsticks and add those too, followed by the sesame seeds and chili flakes. Stir everything well. Mix all the sauce ingredients together in a bowl. Taste the sauce and adjust it a bit to your own taste and then mix with the cucumber.
Take a zip lock bag. Pour the sauce and the cucumber into it, close it and refrigerate it for at least 10 to 15 minutes, and then serve while it’s still fresh!
Voilà, another amazing Asian salad!
Did you make this recipe? I’d love to hear what you thought!