Recipe Details
Ingredients
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2English cucumbers
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1 ½teaspoonskosher salt, plus more as needed
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1teaspoonwhite sugar
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2clovesgarlic, finely crushed
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2tablespoonsseasoned rice vinegar
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1teaspoonsoy sauce
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1teaspoonsesame oil
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red pepper flakes to taste
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2teaspoonstoasted sesame seeds
Cooking Directions
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Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.
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Sprinkle cucumber with salt and sugar; mix until well combined. Refrigerate the bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
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Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl; whisk together thoroughly.
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Transfer drained cucumbers into the bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
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Place cucumbers in a serving bowl and sprinkle with sesame seeds.
Chef’s Note:
In place of seasoned rice vinegar, you can use plain rice vinegar and add an extra pinch of salt and sugar to the dressing.
Editor’s Note:
Please note differences in ingredient amounts when following the magazine version of this recipe.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories29 | |
% Daily Value * | |
Total Fat 1g |
2% |
Saturated Fat 0g |
1% |
Sodium 530mg |
23% |
Total Carbohydrate 4g |
1% |
Dietary Fiber 1g |
4% |
Total Sugars 2g |
|
Protein 1g |
3% |
Vitamin C 5mg |
6% |
Calcium 13mg |
1% |
Iron 0mg |
1% |
Potassium 21mg |
0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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