This one from the NYT is sooooo good https://cooking.nytimes.com/recipes/1015023-cucumber-salad-with-soy-ginger-and-garlic

I make mine with honey and gochujang.

Whatever “sauce” you use, the key is to salt and drain your cucumbers. It changes both texture and flavor. You can do this overnight (put salted cucumbers in a strainer over a bowl, cover in fridge) or if you’re in a hurry, salt and then squeeze in paper towels until no more water comes out.

It would help if you knew what Asian. Asia has some of the oldest culinary arts and they're all very different. What flavor profile are you looking for?

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Sounds interestings. What are the main ingredients. I never use recepies, just learn the basics and go from there.

It is delicious. It is honestly just cucumber and what might generically be called "asian" ingredients- garlic, ginger, soy/tamari, scallion, chili, maybe some cilantro, rice vinegar. Throw some sesame seeds in if you want.

Chop the cucumber how you want and marinate. (Some may tell you it is critical to smash the cucumber with the side of a knife or something first.)

Sounds savory and great. Thanks! I might change it up some with some dried fruit like cranberries and add some fresh green beans and almonds also.

omg no

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Sounds interestings. What are the main ingredients. I never use recepies, just learn the basics and go from there.

It is delicious. It is honestly just cucumber and what might generically be called "asian" ingredients- garlic, ginger, soy/tamari, scallion, chili, maybe some cilantro, rice vinegar. Throw some sesame seeds in if you want.

Chop the cucumber how you want and marinate. (Some may tell you it is critical to smash the cucumber with the side of a knife or something first.)

Sounds savory and great. Thanks! I might change it up some with some dried fruit like cranberries and add some fresh green beans and almonds also.

Cranberries? My Asian ancestors just turned over in their graves.

If you are in a hurry, just douse the cucumbers with seasoned rice vinegar and let stand for a while. I’m Korean and when I’m in a rush, that’s what I do. If I have more time, I add soy sauce, onions, sesame, etc

I made this one last weekend and it was surprisingly good. It’s cucumbers and radishes but you could leave out the radish (I actually made it bc I don’t like radishes and had a bunch to use up, and I discovered I actually do like radishes if prepared this way)

https://www.food.com/recipe/japanese-style-cucumber-and-radish-salad-169708

I swapped shallots for the onions and salted the cucumbers and let them drain for 30 min before using even though the recipe didn’t call for it (this prevents the salad from getting really liquidy, especially if you’re not eating it all right away)

Anonymous wrote:The key is black vinegar. You can get it at an Asian grocery store.

3 T. Black vinegar
1 t. Sugar
1 T. soy sauce
1 T. Chili oil
1 T. Sesame oil
2-3 cloves of garlic, minced fine

2-3 English cucumbers, scoop the seeds out and slice in a diagonal. Salt and let sit for a bit and pour off liquid. You can smash it a little bit.

Add sauce and let marinate for 30 minutes and serve.

OP here. I think I’m having trouble with the proportions. I want to make a small portion, like half or third of an English cucumber. I’m using sesame seeds and leaving out the chili oil.

^ you can skip the chili oil.

The key is black vinegar. You can get it at an Asian grocery store.

3 T. Black vinegar
1 t. Sugar
1 T. soy sauce
1 T. Chili oil
1 T. Sesame oil
2-3 cloves of garlic, minced fine

2-3 English cucumbers, scoop the seeds out and slice in a diagonal. Salt and let sit for a bit and pour off liquid. You can smash it a little bit.

Add sauce and let marinate for 30 minutes and serve.

Anonymous wrote:

Anonymous wrote:Sounds interestings. What are the main ingredients. I never use recepies, just learn the basics and go from there.

It is delicious. It is honestly just cucumber and what might generically be called "asian" ingredients- garlic, ginger, soy/tamari, scallion, chili, maybe some cilantro, rice vinegar. Throw some sesame seeds in if you want.

Chop the cucumber how you want and marinate. (Some may tell you it is critical to smash the cucumber with the side of a knife or something first.)

Sounds savory and great. Thanks! I might change it up some with some dried fruit like cranberries and add some fresh green beans and almonds also.

Anonymous wrote:Sounds interestings. What are the main ingredients. I never use recepies, just learn the basics and go from there.

It is delicious. It is honestly just cucumber and what might generically be called "asian" ingredients- garlic, ginger, soy/tamari, scallion, chili, maybe some cilantro, rice vinegar. Throw some sesame seeds in if you want.

Chop the cucumber how you want and marinate. (Some may tell you it is critical to smash the cucumber with the side of a knife or something first.)

Sounds interestings. What are the main ingredients. I never use recepies, just learn the basics and go from there.

I follow June Xie's recipe for a Budget Eats video. Everything she makes is amazing. This has spice, though.

https://www.delish.com/cooking/recipe-ideas/a33486076/dollar25-budget-eats-recipes/

I had this at a restaurant and really liked it. Does anyone have a recipe for it that they've actually made and liked? I prefer not too much heat (and by that I mean barely any at all). I see a lot of recipes online but would prefer to go off one someone here has personally used. Thanks!