Ingredients:

  • 2 Large English Cucumbers (approx. 700g), thinly sliced
  • 1/2 Red Onion (approx. 100g), paper-thin half-moons
  • 1.5 tsp Sea Salt
  • 1/2 cup Rice Vinegar (unseasoned)
  • 2 tbsp Granulated Sugar
  • 1/2 tsp Toasted Sesame Oil
  • 1/4 tsp Red Pepper Flakes
  • 1/4 cup Fresh Dill, roughly chopped
  • 1 tbsp Toasted Sesame Seeds

Instructions:

  1. Slice the English cucumbers into uniform 1/8-inch rounds using a mandoline or sharp knife.
  2. Place cucumber slices in a colander and toss thoroughly with sea salt. Let sit for 15 minutes to draw out excess moisture, then discard the accumulated liquid.
  3. While cucumbers drain, soak sliced red onions in a bowl of ice water for 5 minutes to remove harshness; drain and pat dry.
  4. In a large mixing bowl, whisk together rice vinegar, granulated sugar, toasted sesame oil, and red pepper flakes until the sugar is fully dissolved.
  5. Rinse and pat dry. This is a secret step — lightly rinse the salted cucumbers under cold water to remove excess salt, then pat them very dry with a clean kitchen towel.
  6. Combine the base. Place the dried cucumbers and onions into your large mixing bowl.
  7. Add the aromatics. Toss in the 1/4 cup chopped dill and 1/4 tsp red pepper flakes. Mix gently to avoid bruising the herbs.
  8. Pour the dressing. Drizzle the vinegar mixture over the vegetables and toss thoroughly.
  9. Finish with oil. Add the 1/2 tsp toasted sesame oil and 1 tbsp toasted sesame seeds last.
  10. Chill and serve. Let the salad sit for at least 10 minutes in the fridge. Serve while the cucumbers are still vibrant and firm.