Nothing better on a hot day than cucumbers!
- 3 english cucumbers
- 1 tsp kosher salt, plus more for the cucumbers
- 2 tsp sugar
- 1 ½ tbsp rice vinegar
- 2 tsp sesame oil
- 2 tsp soy sauce
- 1 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- Shichimi to taste
- Cilantro leaves for garnish
- Toasted sesame seeds for garnish
Cut cucumbers into spears. With the skin-up, smash them using the blade of a large knife until the skin cracks. Slice cucumber diagonally into bite-size pieces. Toss with kosher salt, then transfer to a strainer, place some type weight on top, and set aside for 30 minutes to drain.
Whisk the salt, sugar, rice vinegar, sesame oil, soy sauce, olive oil, and garlic.
Transfer cucumbers to a serving bowl and pat dry. Toss with the dressing. Finish with shichimi, and garnish with cilantro and toasted sesame seeds.