Sesame Cucumber Salad
A cold side that clears the palate between heavier dishes — useful for hot pot and BBQ spreads.
- Prep
- 15 min
- Cook
- 0 min
- Serves
- 4
A starter method for the East Table kitchen reference — editorial baseline, not a tested development recipe.
Smashing cucumbers before dressing them opens the flesh to absorb sesame oil and rice vinegar. Salt first, drain, then dress — this prevents a watery bowl.
Ingredients
- 2 English cucumbers
- 1 tsp salt
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- Optional: chili crisp, minced garlic
Method
- 1Smash cucumbers with the flat side of a knife. Cut into chunks.
- 2Salt and rest 10 minutes. Drain excess liquid.
- 3Toss with vinegar, sesame oil, and seeds. Serve cold.