Ingredients
1 seedless English cucumber, thinly sliced
1.5 tbsp soy sauce
1 tbsp toasted sesame oil
1 tsp fish sauce
1 tsp sugar
A small sprinkle of MSG (optional)
1 clove garlic, finely grated
2 green onions, thinly sliced
1 tbsp toasted sesame seeds
Instructions
- Slice Cucumbers – Using a mandolin or sharp knife, thinly slice the cucumber. Place slices directly into a deli quart container or a bowl.
- Add Seasonings – Add soy sauce, toasted sesame oil, fish sauce, sugar, MSG (if using), grated garlic, green onions, and toasted sesame seeds to the cucumber.
- Mix – Put a lid on the container and shake until the cucumber slices are evenly coated. If using a bowl, toss well with a spoon or tongs.
- Serve – Enjoy immediately for a fresh, crunchy salad. For a quick pickled flavor, refrigerate for 1–2 hours before eating.
Notes
- Crispiness: Eat immediately for the freshest crunch. Refrigerating softens the cucumber slightly, creating a quick pickled texture.
- MSG: Optional, but it enhances the umami flavor. You can omit if preferred.
- Variations: Mix in avocado, watermelon, or blanched green beans for different textures and flavors.
- Prep Time: 5 min
- Cook Time: 0 min