Serves 4 as a side dish
|
1/4 |
cup rice vinegar |
|
1 |
tablespoon lemon juice from 1 small lemon |
|
2 |
tablespoons toasted sesame oil |
|
2 |
teaspoons granulated sugar |
|
1/8 |
teaspoon red pepper flakes , plus more to taste |
|
1 |
tablespoon sesame seeds , toasted in a pan over medium heat until fragrant and golden, 4 to 5 minutes |
|
3 |
medium cucumbers , sliced, salted, and drained (see directions) |
To prepare the cucumbers: Peel, halve lengthwise, and scoop seeds from cucumbers.
Stack halves flat side down; slice diagonally 1/4-inch thick.
Toss with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, one-gallon-sized zipper-lock freezer bag, sealed tight.
Drain for at least 1 hour, and up to 3 hours.
Transfer to medium bowl; reserve for further use.
Whisk all ingredients except cucumbers in medium bowl.
Add cucumbers; toss to coat.
Serve chilled or at room temperature.
– Erin Wulff