This refreshing and flavorful cucumber salad is a delightful side dish inspired by Korean cuisine, perfect for adding a zesty kick to your meal.
Wash the cucumbers thoroughly under running water.
Use a vegetable brush to ensure the cucumbers are clean, especially if you're keeping the skin on.
Slice the cucumbers into thin rounds, about 1/8 inch thick.
Try to keep the slices uniform for even marination.
Place the cucumber slices in a colander and sprinkle with salt. Let them sit for 15 minutes to draw out excess water.
This step helps the cucumbers stay crunchy by removing excess moisture.
In a mixing bowl, combine rice vinegar, apple cider vinegar, sugar, red chili flakes, minced garlic, sesame oil, and sesame seeds.
Taste the dressing and adjust the seasoning to your preference before adding the cucumbers.
Pat the cucumber slices dry with paper towels and add them to the bowl with the dressing. Toss to coat evenly.
Ensure the cucumbers are well-coated for maximum flavor.
Cover the bowl and let the salad marinate in the refrigerator for at least 1 hour before serving.
The longer the salad marinates, the more flavorful it becomes.
Serve the salad chilled as a side dish or appetizer.
Garnish with additional sesame seeds or green onions for a touch of color.
