Pickled Cucumber Salad (Asian Style)
Recipe: https://recipestripper.com/recipes/2894dd6b-76aa-49c5-b6d9-c2eae8057a16
Original source: https://www.thedeliciouscrescent.com/pickled-cucumber-salad/
Recipe image: https://www.thedeliciouscrescent.com/wp-content/uploads/2021/11/Pickled-Cucumber-Salad-9.jpg

This amazing pickled cucumber salad packs bold flavor and spice into cool, crisp cucumbers. Smashed or sliced, this spiced pickled salad is a refreshing and delicious way to enjoy cucumbers.
Yield: 6
Prep time: PT10M
Cook time: PT5M
Total time: PT15M

Ingredients
- 1 lb cucumbers (6 Persian cucumbers or 2 English cucumbers, firm and medium size)
- ¾ teaspoon salt
- 3 tablespoons chopped cilantro
- 3 tablespoons chopped green onions ((see note))
- 1½ tablespoons toasted sesame oil
- ¼ teaspoon black seeds
- 2 teaspoons sesame seeds
- 2 teaspoons Aleppo pepper
- 1 teaspoon wasabi powder (or grated ginger)
- 2 tablespoons white vinegar (or rice vinegar)
- 1 teaspoon low-sodium soy sauce
- ½ teaspoon sugar

Instructions
1. Cut the cucumbers into thin slices (about ⅛ inch thick), preferably using a mandolin slicer. Alternatively, smash the cucumbers using a rolling pin or pestle — firm enough to crack the sides open but not crush the interior. See notes below.
2. Sprinkle salt over the cucumber slices, toss well, and let rest for 15 minutes until they release some liquid. Drain and set aside.
3. Heat the sesame oil over medium heat. Add black seeds and sesame seeds and toast lightly. Stir in the Aleppo pepper and turn off the heat. Let it steep in the oil for a couple of minutes until it releases color. Stir in the wasabi, vinegar, soy sauce, and sugar. Mix well.
4. Drizzle the dressing over the cucumbers. Add green onions and cilantro, and toss everything together.
5. Let the salad rest for about 1 hour before serving, or refrigerate overnight for deeper flavor.