Ingredients

• 5 Persian cucumbers
• 1/2 tsp salt
• 1/2 tbsp sesame oil
• 3/4 tbsp light soy sauce
• 1/2–1 tbsp sugar (see notes)
• 3/4 tbsp rice vinegar
• 1 tbsp chili oil
• 1/2 tbsp sesame seeds
• 1/2 tbsp garlic, minced (optional)

Instructions

1. Rinse the cucumbers and trim off one end at a diagonal.
2. Slice the cucumbers on an angle so the pieces are more oval than round. Slice them to your preferred thickness.
3. Place the sliced cucumbers into a bowl or container and sprinkle evenly with the salt.
4. Toss well, then refrigerate for at least 20 minutes to allow excess moisture to release.
5. Drain off the liquid and quickly rinse the cucumbers for about 10 seconds. Transfer them back to the bowl or container.
6. Add the sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
7. Mix until everything is evenly coated. Serve right away and enjoy.

• Sugar: Begin with 1/2 tbsp, taste, and increase if desired. The sweetness level may vary depending on the chili oil used and personal preference.
• Garlic: Optional, but highly recommended. Feel free to include it or leave it out based on your mood.
• Chili oil: Adjust the amount to match your spice tolerance.
• Serving tip: This salad is best enjoyed immediately for maximum crunch.