Cucumber Salad with Asian Dressing
Cucumbers and red onion contribute a little dietary fiber, while brief salting helps the slices keep their bite. Wine vinegar mellows the onion, and ginger and sesame add tart and nutty notes to the dressing. Serve the salad promptly while the cucumbers remain crisp.
Slice the cucumbers (350 g) into thin rounds. Place them in a colander, season with sea salt (2 g), and leave for 15–20 minutes. Press gently to drain the excess liquid.
Thinly slice the red onion (40 g), toss it with wine vinegar (5 g), and leave for 5–10 minutes. Squeeze it gently and combine it with the cucumbers.
While the onion rests, toast sesame (1 g) in a dry skillet over medium heat for about 2 minutes, until fragrant.
Dress the salad with the prepared Asian dressing with soy, sesame oil, and ginger (30 g). Sprinkle with gochugaru (0.3 g) and sesame (1 g). Serve promptly before the cucumbers release more liquid.
The Asian dressing has a separate recipe; use 30 g prepared.
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