Spicy Sesame Cucumbers
Try this Spicy Sesame Cucumbers recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 4 cloves of garlic minced
- 4-6 cucumbers (i used 1 large slicing cucumber 1 large english cucumber and 4 small persian cucumbers)
- 3/4 cup of seasoned rice vinegar
- 2 teaspoons red chile flakes (more or less to taste)
- 1 tablespoon of white sesame seeds
- 6 spring onions white and green parts thinly sliced
- Carbohydrate 0.234328124801911 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -6 serving (8g)
- Sodium 1162.74 mg
- Sugar 0.234328124801911 g
- Trans Fat 0 g
- Calories 1 calories
I used a mandolin to evenly and thinly slice all of the cucumbers. Toss the cucumbers in a large bowl with the sugar and salt. Let them rest for 30 minutes before transferring them to a colander for a good rinse. Drain them and then press them with a paper towel to absorb the excess moisture. Return them to your large bowl.In a small bowl, stir together the vinegar, garlic, chile flakes and sesame seeds. Pour this over your cucumbers and toss to coat.Cover and chill for at least 2 hours. When ready to serve, pour the cucumbers onto your serving dish and sprinkle with the spring onions. Garnish with a pinch more of sesame seed and red pepper flakes.
