Cucumber Salad (Sesame Cukes)
Posted: | Categories: Recipes | Tags:Add me to a bowl gluten-free salad Vegan Vegetarian
Cucumber Salad (Sesame Cukes)
Melissa Ben-Ishay
Savory Recipes
A few weeks ago, I went to Ippudo with one of my friends. It was a gloomy, cloudy day, so all I wanted was to slurp something delicious, and when that mood strikes, ramen is the best solution. I love to recommend Ippudo to out-of-town visitors (especially in winter!) for the ambiance, mouthwatering pork buns, perfectly cooked noodles, and this cucumber salad. It’s lightly dressed cucumber sprinkled with chile flakes and flaky sea salt; the perfect refreshing appetizer to start off your meal. We walked over to the Union Square farmers market after lunch, and when I spotted gochugaru (Korean chile flakes) at one of the booths, I knew I’d have to recreate it. It’s just as delicious as the one at Ippudo, but you’ll still see me there when I’m craving a slurpy, brothy bowl filled with hand-stretched noodles. Theirs can’t be beat.
Love this recipe? It's in my new cookbook!
Ingredients
- 3 Persian cucumbers
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- Juice of 1/2 lime
- 2 garlic cloves, grated
- 2 teaspoons sesame seeds
- Gochugaru, to garnish
- Flaky sea salt, to garnish
Directions
Slice the cucumbers on a bias into ½” pieces.
- Add the cucumbers to a mixing bowl and add the toasted sesame seeds, rice vinegar, salt, garlic powder, lime juice, garlic, and sesame seeds and stir to combine.
- Place the salad on a plate and drizzle with the extra dressing in the bowl.
- Top with gochugaru, flaky sea salt, and sesame seeds to taste. Enjoy immediately.
