Vietnamese-Style Cucumber Salad

Ingredients

• 2 cucumbers (seeded and sliced)
• salt (to draw out moisture from the cucumbers)
• 1 tbsp garlic (finely minced)
• 1 tbsp shallot (finely minced)
• 1 tbsp chili (finely minced)
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp water
• 1 tsp sesame seeds
• sesame oil (optional, to taste)

Steps

1. 1

   Halve the cucumbers lengthwise. If preferred, remove the seeds with a spoon and then slice the cucumbers into rounds.

2. 2

   Place the cucumber slices in a bowl, add salt, and toss well to combine. Let sit for one hour to draw out the excess water.

3. 3

   After one hour, drain the liquid. Do not rinse the cucumbers; simply squeeze out as much liquid as possible with your hands.

4. 4

   In a clean bowl, combine the squeezed cucumbers with the minced garlic, shallot, chili, sugar, soy sauce, and water.

5. 5

   Add the sesame seeds and, if desired, a drizzle of sesame oil.

6. 6

   Mix everything well until the ingredients are fully incorporated. Taste and adjust the seasoning if necessary.

7. 7

   Serve immediately or store leftovers in the refrigerator.

Notes

The salting and squeezing process is crucial for maintaining the cucumber's crunchy texture. Leftovers keep well in the refrigerator.

Nutrition per serving

• salad
• cucumber
• vietnamese
• side dish
• healthy
• vegetarian
• no-cook
• easy