Asian Cucumber Salad with Sesame
My Asian cucumber salad with sesame is particularly flavorful and crisp thanks to two simple tricks.
This cucumber salad combines the clarity of Italian cuisine with Asian flavors - a perfect balance that emphasizes both the freshness of the ingredients and the texture of the spices. The targeted combination of acidity, sweetness, and salt creates a base that is easy to replicate in any kitchen, without sacrificing complexity. For me, it is a proven way to transform simple ingredients into something personal, which shines both in summer and winter.
Instructions
- 1
Using a rolling pin, pound the cucumber several times until it cracks. (This allows the cucumber to absorb the dressing better later).
- 2
Cut the cucumber into approximately 2 cm wide pieces. Place them in a bowl and salt them. Let the salt sit for 15 minutes, then drain the liquid that has formed.
- 3
Finely chop the garlic. Add the cucumber, garlic, soy sauce, sesame oil, rice vinegar, and honey to a sealed container. Close the container tightly and shake well.
- 4
Serve the Asian cucumber salad with sesame seeds and chili flakes.
Ago's Notes
- Adjust salt to taste, depending on the salt content of the ingredients.
Enjoy the fresh taste of the cucumber, the delicate balance of soy sauce, and the nutty aroma of sesame - a small piece of Italy presented in an Asian way. Serve it with a smile and a glass of water to complete the experience.
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