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Smitten Kitchen

Cucumber Salad with Sesame and Rice Vinegar

Get the full recipe at Smitten Kitchen
Yield
Servings: 2 to 4, theoretically

Ingredients

Amounts
  • 1 pound (455 grams) Persian-style cucumbers, trimmed, in 1/2-inch slices
  • 1 1/2 teaspoons kosher salt (Diamond brand, use half of others)
  • 3 tablespoons (45 ml) unseasoned rice vinegar
  • 1 tablespoon (15 ml) toasted sesame oil
  • 1 tablespoon (15 ml) soy sauce
  • Ground black or white pepper
  • Chili oil or chili crisp to taste, or red pepper flakes
  • Toasted sesame seeds
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“What I'm missing” leaves off staples you almost certainly have — salt, pepper, oil, water — and anything already in your pantry.

The Supper Bell indexes recipes and links back to the publisher — full cooking instructions live at smittenkitchen.com.