Pickled Cucumber Salad (Asian Style)
Serves 610 mins prep5 mins cook
This amazing pickled cucumber salad packs a punch and spice into cool cucumbers. Smashed or sliced you are going to love it!
0 servings
What you need
Instructions
0 Cut thin slices of cucumber preferably using a mandolin slicer. Alternatively you can smash the cucumbers with the help of a rolling pin or pestle, firm enough to let the sides crack open but not to crush the interior. See note. 1 Sprinkle salt on cucumber slices, toss and let it rest for [timer minutes=15]15 minutes[/timer] until it releases some liquid. Drain and set aside. 2 Heat oil at medium. Add black seeds and sesame seeds and toast lightly. Then add Aleppo pepper flakes. Turn off the heat and let it steep in oil for [timer minutes=3]couple minutes[/timer] until it releases some color. Stir in wasabi, vinegar, soy sauce, sugar and set aside. 3 Mix dressing well and drizzle over cucumbers. Add green onions, cilantro and toss everything together. 4 Allow the salad to rest [timer minutes=60]an hour[/timer] or refrigerate overnight before serving.View original recipe