Pickled Cucumber Salad (Asian Style)
Serves 6
10 mins prep
5 mins cook
15 mins total
This amazing pickled cucumber salad packs bold flavor and spice into cool, crisp cucumbers. Smashed or sliced, this spiced pickled salad is a refreshing and delicious way to enjoy cucumbers.
0 servings
Dressing
Cut the cucumbers into thin slices (about ⅛ inch thick), preferably using a mandolin slicer. Alternatively, smash the cucumbers using a rolling pin or pestle — firm enough to crack the sides open but not crush the interior. See notes below.
Sprinkle salt over the cucumber slices, toss well, and let rest for 15 minutes until they release some liquid. Drain and set aside.
Heat the sesame oil over medium heat. Add black seeds and sesame seeds and toast lightly. Stir in the Aleppo pepper and turn off the heat. Let it steep in the oil for a couple of minutes until it releases color. Stir in the wasabi, vinegar, soy sauce, and sugar. Mix well.
Drizzle the dressing over the cucumbers. Add green onions and cilantro, and toss everything together.
Let the salad rest for about 1 hour before serving, or refrigerate overnight for deeper flavor.