Crispy Cucumber Salad Recipe: A Delicious Side Dish from Your Last Garden Cucumbers!
Crispy Cucumber Salad Recipe: A Delicious Side Dish from Your Last Garden Cucumbers!
Crispy Cucumber Salad Made with the Last Cucumbers from the Garden
Try making this delightfully crispy and refreshing cucumber salad with the last fresh cucumbers harvested from your garden. It has a wonderfully chewy texture, similar to pickled cucumbers, making it a perfect appetizer or side dish that stimulates your appetite.
Main Ingredients- 1.5 cucumbers (medium-sized, from the garden)
- 0.5 Tbsp coarse sea salt (for salting the cucumbers)
Seasoning Ingredients- 1 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp sugar
- 1 Tbsp perilla oil (or sesame oil)
- Sesame seeds (to taste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp sugar
- 1 Tbsp perilla oil (or sesame oil)
- Sesame seeds (to taste)
Cooking Instructions
Step 1
The cucumbers we’re using today were the last ones harvested from my garden. They might be slightly smaller than those from the market, so I’ve specified 1.5 cucumbers. (For typical market cucumbers, one might be sufficient.)
Step 2
Wash the cucumbers thoroughly and slice them thinly, about 0.5 cm thick. Thin slices ensure the seasoning penetrates well and helps achieve that crisp texture. Place the sliced cucumbers in a bowl, add 0.5 Tbsp of coarse sea salt, and toss to coat. Let them salt for 10 minutes.
Step 3
Leave the cucumbers to salt for about 1 hour, until they become pliable. We won’t rinse them; we’ll use the liquid they release.
Step 4
After an hour of salting, the cucumbers will have released a good amount of liquid. Pour this liquid out first.
Step 5
Now, it’s crucial to squeeze out as much moisture as possible. Cover the salted cucumbers with a piece of cheesecloth or two clean kitchen towels, and press down firmly with your hands to squeeze out all the water. Thoroughly squeezing out the water is key to maintaining the crispy texture and allowing the seasoning to be absorbed properly. (You might need multiple layers of kitchen towels as they will get wet.)
Step 6
To the squeezed cucumbers, add 1 Tbsp of gochugaru first and gently mix. This will help the cucumbers absorb the vibrant color and spicy flavor of the chili flakes evenly.
Step 7
Next, add the remaining seasoning ingredients: 0.5 Tbsp minced garlic, 0.5 Tbsp sugar, 1 Tbsp perilla oil, and sesame seeds to your liking. Gently toss everything together with your hands until well combined. Be careful not to overmix; a light toss ensures the seasoning coats the cucumbers without breaking them.
Step 8
The finished cucumber salad has a wonderfully crisp texture and a delightful sweet and sour taste. It’s fantastic as a side dish with rice or served alongside fresh greens.
Step 9
Enjoy your delicious meal! Leftovers can be stored in the refrigerator and will taste even better chilled.
