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Viral Easy Asian Cucumber Salad
Crisp, refreshing Persian cucumber rounds quick-pickled in a savory, aromatic chili-soy glaze.
Ingredients
- – 5 Persian cucumbers
- – 1/2 tsp salt
- – 1/2 tbsp sesame oil
- – 3/4 tbsp light soy sauce
- – 1/2-1 tbsp sugar
- – 3/4 tbsp rice vinegar
- – 1 tbsp chili oil
- – 1/2 tbsp sesame seeds
- – Optional: 1/2 tbsp minced garlic
Instructions
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1Prep and Chop: Rinse the Persian cucumbers thoroughly under cool running water, then slice them crosswise at a sharp diagonal to produce elegant, oval-shaped green medallions.
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2Salt and Purge Moisture: Place the sliced vegetable pieces into a clean mixing bowl and scatter the salt over the top; toss thoroughly to coat each piece evenly and place the bowl in the refrigerator to rest for a minimum of 20 minutes.
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3Rinse and Drain: Pour off all the accumulated liquid that has collected at the bottom of the bowl, then give the salted crisp pieces a quick rinse under cold water and drain them completely.
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4Dress and Marinate: Inside the bowl with your prepared green pieces, introduce the sesame oil, light soy sauce, your preferred amount of sugar, rice vinegar, chili oil, sesame seeds, and the optional minced garlic; stir the contents vigorously to distribute the dressing evenly.
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5Serve or Chill: Present the finished salad immediately to your guests or place it back into the refrigerator to chill for an extended period to allow the savory flavors to develop further.


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