Asian Cucumber Salad Delight (Print Version)

# Ingredients:

01 - 1 cucumber, approximately 226 g

02 - 3/4 teaspoon salt, or to taste

03 - 2 cloves garlic, minced

04 - 1 teaspoon apple cider vinegar

05 - 1 1/2 tablespoons sugar

06 - 1 teaspoon Korean chili powder or regular chili powder

07 - 1 teaspoon chili oil

08 - 1/2 teaspoon sesame oil

09 - Sesame seeds, for garnishing

# Instructions:

01 - Rinse the cucumber thoroughly and slice it into pieces. Add salt to the cucumber and stir gently to combine well. Chill in the refrigerator for 15 minutes, then drain the salt water from the cucumber.

02 - Combine garlic, vinegar, sugar, chili powder, chili oil, and sesame oil in a bowl. Stir until the sugar is completely dissolved.

03 - Toss the cucumber with the prepared dressing until well coated. Top with sesame seeds and serve immediately.

# Notes:

01 - Use cucumbers like Persian, burpless, or Japanese varieties for thinner skins and fewer seeds.

02 - Sprinkling salt over sliced cucumbers and allowing them to sit for 10-15 minutes helps draw out excess moisture, preventing a watery salad.

03 - Apple cider vinegar or rice wine vinegar provides a mild tanginess. The choice of vinegar affects the overall flavor, so select based on your taste preferences.

04 - Sesame oil adds a rich, nutty flavor and is essential for this dish.

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