Sesame Cucumber Salad

Step 1 · Slice the Cucumbers

Thinly slice 3 large English cucumbers into rounds, about 2 to 3 mm thick. A mandoline is great here, but a knife is fine.

• ×3Cucumber, thinly sliced

Step 2 · Salt and Drain

Put the cucumbers in a bowl with 1 tsp kosher salt. Toss well and let sit for 15 to 20 minutes. This pulls out excess water and makes the cucumbers crunchier.

• ×3Cucumber, thinly sliced
• 1 tspKosher Salt, for drawing out water

Step 3 · Rinse and Dry

Quickly rinse the cucumbers under cold water, then drain well. Pat dry with a clean towel or paper towel. Don’t skip the drying or the dressing will get watery.

• ×3Cucumber, thinly sliced

Step 4 · Make the Dressing

In a large bowl, mix: 3 tbsp rice vinegar, 1 ½ tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tsp honey or sugar, Optional 1 grated garlic clove, Optional 1 tsp grated ginger.

• 3 tbspRice Vinegar
• 1½ tbspSoy Sauce
• 1 tbspSesame Oil, toasted
• 1 tspHoney, or sugar
• 1 cloveGarlic, finely grated
• 1 tspGinger, grated

Step 5 · Dress the Cucumbers

Add the drained cucumbers to the dressing and toss well.

• ×3Cucumber, thinly sliced

Step 6 · Finish

Add 1 tbsp sesame seeds and 2 sliced green onions, if using. Add chili crisp only to the adult portion if you want heat.

• 1 tbspSesame Seeds, toasted if possible
• ×2Green Onions, thinly sliced
• 1–2 tspChili Crisp, for adults only if keeping it kid-friendly

Step 7 · Serve Cold

Best served after 10 minutes in the fridge, but don’t make it too far ahead. It’s best within 2 to 3 hours.