Asian Style Cucumber Salad

Ingredients

• 12 Persian cucumbers (roughly 10-15 mini cucumbers, sliced thick)
• 3 jalapeños (2-4 sliced)
• 2 tbsp everything bagel seasoning
• 1 tbsp red pepper flakes
• 1.5 tsp MSG (optional, 1-2 tsp)
• 1 tbsp sea salt
• 1 head garlic (1 whole garlic bulb, minced)
• 1 shallot (small, minced)
• 1 lime juice (from 1 lime)
• 2 tbsp sesame oil
• 1 cup soy sauce
• 1 cup cane vinegar (can substitute with white vinegar)
• 0.5 cup water (to help submerge the cucumbers)
• 2 tbsp fish sauce

Steps

1. 1

   Slice the Persian cucumbers into thick rounds. Thick slices are essential to keep the cucumbers crispy after marinating.

2. 2

   Slice the jalapeños and mince the garlic and shallot.

3. 3

   Add the sliced cucumbers, jalapeños, everything bagel seasoning, red pepper flakes, MSG (if using), sea salt, minced garlic, and minced shallot to a large bowl with a lid.

4. 4

   Pour in the lime juice, sesame oil, soy sauce, cane vinegar, water, and fish sauce.

5. 5

   Mix all ingredients well to ensure the cucumbers are evenly coated and partially submerged in the liquid.

6. 6

   Cover the bowl with the lid and place it in the fridge to marinate for at least 1-2 hours.

7. 7

   For best results, let the salad sit in the refrigerator overnight to allow the flavors to fully develop.

Notes

The author emphasizes that thick-slicing the cucumbers is key for maintaining texture. Cane vinegar is preferred for its specific flavor profile, but white vinegar works as a substitute.

Nutrition per serving

• side dish
• salad
• Asian-style
• vegetarian
• no-cook
• marinated
• umami
• appetizer