From Hungry Huy
Ingredients
- 3 crunchy Japanese or Persian cucumbers
(NOT English or regular cukes) - 2 tsp salt to draw out moisture
- 1/4 C tsp sliced jalapenos – no seeds
Dressing
- 2.25 tbsp (31.5 g) rice vinegar
- .75 tbsp (10 g) sugar
- .2 tsp (.65 g) salt
- .2 tsp (1.05 g) soy sauce
- 0.75 tsp (2.2 g) sesame seeds
Instructions
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Slice the 3 crunchy Japanese or Persian cucumbers very thinly (ideally with a mandolin slicer for uniformity) and transfer to a medium sized bowl.
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Sprinkle with 2 tsp salt and toss with your hands to ensure even salt coverage to draw out moisture. Let it sit for 10 minutes.
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Rinse the cucumbers thoroughly to remove the salt, then drain.
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Squeeze all the cucumbers to remove excess moisture. The goal is to remove as much water as you can. Don’t be afraid to squeeze hard, the cucumbers can take it!
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Mix dressing ingredients: 2.25 tbsp rice vinegar, .75 tbsp sugar, .2 tsp salt, .2 tsp soy sauce until dissolved.
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Then add to cucumbers to marinate for at least 1 hour. It keeps well overnight too. Keep refrigerated until serving.
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Sprinkle with 0.75 tsp sesame seeds just before serving.
Notes
8/30/2023: Adjusted cucumber to fixed number instead of a range for accuracy. Increased initial salt amount for better coverage to purge moisture from cucumbers. Reduced all seasoning ingredients by 25% to reduce waste, but still season properly.
Nutrition Facts
Serving: 0g | Calories: 42kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 334mg | Potassium: 82mg | Fiber: 1g | Sugar: 7g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
