Cucumber Salad

This cucumber salad offers a refreshing crunch with a tangy and slightly sweet dressing. The rice vinegar and sugar create a balanced tanginess, while the sesame oil adds depth and richness.

Ingredients:

- Cucumbers, 8, sliced into 1/2-inch thick pieces

- Salt

- Rice vinegar, 3 tablespoons

- Sugar, 2 tablespoons

- Mirin (rice wine), 1½ tablespoons

- Sesame oil

- Garlic, 3 cloves, grated or minced

- Chili oil, ½ Tablespoon (or more, to taste)

- Chilli pepper, 1, minced (optional)

Method:

1. Add sliced cucumbers to a small bowl. Sprinkle with around 1½ tablespoons salt and toss to combine. Let sit for 30 minutes in the refrigerator.

2. After 30 minutes, rinse off the salt mixture and pat the cucumbers dry.

3. In a small bowl, whisk together the rice vinegar, sugar, mirin, sesame oil, garlic, and a pinch of salt to make the dressing. Mix well and set aside.

4. Toss the rinsed and dried cucumbers with the dressing, ensuring the dressing is coated evenly.

5. Before serving, taste for seasoning and add additional salt if needed. Drizzle with chili oil and sprinkle with minced chilli pepper if desired.

Serving Recommendations:

This refreshing cucumber salad is perfect as a side dish or a light appetizer and is best served cold.