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Ingredients 4 cups cucumber, sliced into thick rounds or 1/2 moons (English cucumber, Japanese, Armenian, or Persian- thin-skinned, seedless is preferred) 1 teaspoon salt 1 teaspoon soy sauce 3 tablespoons rice vinegar 1 tablespoon sugar (honey or maple) 1 tablespoon toasted sesame oil 2 scallions, sliced thin 1 2 teaspoons Gochugaru Korean chili pepper flakes (spicy but not super hot, start with less and add more to taste) toasted sesame seeds fresh cilantro for garnish Instructions In a colander, toss cucumbers with the 1 teaspoon of salt and set over a plate for 30 minutes
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Key specs Material: 95% polyester, 5% spandex (shell)
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