| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
Instructions
- Whisk 3 tablespoons rice vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt. Toss with 1 pound thinly sliced Persian cucumbers, 1/4 cup chopped cilantro, 2 thinly sliced scallions, 1/2 minced red jalapeno, 2 tablespoons thinly sliced pickled ginger and 1 tablespoon sesame seeds. Top with more cilantro.
Reviews
My go-to for a light, fresh side dish. I slice the cukes on a mandoline so they’re very thin and really soak up the dressing. Make it a few hours ahead for the best flavor. I never see “red jalapeños” in the grocery store so I sub a pinch of red chili flakes, and I use the leftover pickled ginger slices that come with sushi (they freeze well). If I have a random carrot or 1/2 a red bell pepper to use up I slice or shred and toss ‘em in too.