There's no recipe easier than this one, provided you keep these ingredients in your kitchen.
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| Julian's Asian Style Baby Cucumber Salad |
You simply mix together the sauce, cut the cucumbers, toss and chill. Delicious on warm summer days.
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| Peeling Some of the Skin |
Ingredients
Sauce
2 teaspoons salt
5 teaspoons sugar (or sugar substitute or 3 teaspoons honey)
4 teaspoons sesame oil
6 teaspoons light soy sauce
1 tablespoon oyster sauce
3 tablespoons rice vinegar
2 tablespoons chili crisp (or 4 teaspoons chili oil)
1 tablespoon sesame seeds (optionally toasted)
chopped cilantro (fresh, and optional optional)
2 - 2 1/2 pounds of baby (snacking) cucumbers
Instructions
Mix together all of the sauce ingredients in a large bowl with a whisk until well combined. Optionally peel cucumbers to remove some of the skin as shown. Cut each into half. Add to the bowl with the sauce and toss to combine. Refrigerate for at least two hours and serve chilled.
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