Vegetables can get boring to me. When I’m trying to eat as much of them as I can each day, I need some variety.
This Asian cucumber dish is so delicious, I enjoy it at least a few times a week! The hardest part about this dish is chopping the garlic.
Jump to the recipe for the summary.
But to make your life easier, I must mention this small manual hand chopper that makes cutting up garlic so easy. I found it through my cooking instructor when I used to take cooking classes. I feel like a broken record with this little appliance, but I love it so much! It is so efficient and easy to clean! It’s the only way I chop garlic and onions. I do not like to crunch into a piece of onion or garlic, but I love the taste. Chopping finely is important to me. If you feel this way too, you have to get one. It is the best $30 you will spend for the kitchen! I chop my garlic and then add the other sauce ingredients into the same bowl to catch all the garlic pieces.
Ok, back to the cucumbers.
Enjoy this as a meal, a side dish, or an appetizer. It will please everyone that likes cucumbers! Not too heavy, and just enough flavor to be able to taste it without taking away from the crisp freshness of this vegetable. I love it! If you like rice, enjoy these cucumbers with a cup of hot rice and put a little sriracha or red pepper sauce… yummmmm. Add a protein, and tada! It’s a full meal for the whole family.
- 2 lbs persian cucumbers
- 1.5 tbsp soy sauce
- 3 tbsp rice vinegar
- .25 tsp kosher salt
- 1 tbsp sesame oil
- 2 cloves chopped garlic
- 1 tsp sesame seeds (optional)
- Wash cucumbers. Cut lengthwise in half, then into slices.
- Finely chop garlic
- Add to garlic, the rest of the ingredients other than cucumbers
- Mix sauce and cucumbers in a ziploc bag.
- Shake bag to cover cucumbers with sauce
- Empty into a bowl. Garnish with sesame seeds.