About the Recipe
Truly worth the hype and more, this is now my go-to Shabbat salad! It's a delicious and easy salad to make, with a cool and funky appearance.
Ingredients
Ingredients:
- 4 Persian cucumbers (the bigger the better)
- Kosher salt
Dressing:
- 1/4 cup low-sodium soy sauce
- 1/4 cup seasoned rice vinegar
- 2 tbsp sesame oil
- 1 tbsp chili paste
- 1 tbsp brown sugar
- Optional for garnishing: black and white sesame seeds
Preparation
Directions:
1. Wash the Cucumbers:
    - Wash your cucumbers thoroughly.
2. Prepare the Cucumbers:
    - Using 2 skewers or a set of chopsticks, place your cucumber in between the two.
    - Slice straight lines across your entire cucumber. The skewers will prevent the cuts from going all the way through.
    - Flip it over to the other side and make diagonal cuts across your entire cucumber.
3. Salt the Cucumbers:
    - Place your cucumbers in a bowl and sprinkle kosher salt on top, about 1 tbsp.Â
    - Set aside as they will release water and become slinky-like.
4. Prepare the Dressing:
    - In the meantime, prepare your dressing by placing all the ingredients in a bowl and mixing well.
5. Rinse and Dry the Cucumbers:
    - After about 5 minutes, rinse the cucumbers gently and pat dry.
6. Arrange the Cucumbers:
    - Place the cucumbers in a round serving dish and arrange them in a circular pattern.
7. Add the Dressing and Garnish:
    - Pour the dressing over the cucumbers and garnish with sesame seeds.
8. Serve:
    - Enjoy cold. This salad can also be enjoyed days after preparation.
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