Serves 4 to 6
- 4 English cucumbers
- 1 Tbsp. sugar
- 1/2 cup rice vinegar
- 3 cloves garlic, minced
- Scant 1 tsp. red chile flakes
- 1 Tbsp. sesame seeds
- 6 green onions
Thinly slice the cucumbers crosswise. Combine the cucumbers, 3/4 tsp. salt, and the sugar in a large bowl and toss to coat the cucumbers evenly with the salt and sugar. Let stand for 30 minutes. Transfer to a colander, rinse, and drain well, then press out the excess moisture with your hands.
In a serving bowl, stir together the vinegar, garlic, chile flakes, and sesame seeds. Add the cucumbers and toss to coat. Thinly slice the green onions, including the tender green parts, and sprinkle them over the top. Cover and refrigerate until well chilled, at least 2 hours or overnight. Serve the salad cold.
Williams-Sonoma Salad of the Day: 365 Recipes for Every Day of the Year (Weldon Owen) by Georgeanne Brennan.
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