• Cucumbers
  • Garlic
  • Crushed red pepper
  • Soy sauce
  • Sesame oil
  • Sugar


This recipe is a little atypical in that we don't list the amounts of each ingredient.  The reason is that this recipe just isn't the kind that lends itself to exact measurements.

First, any of a number of different kinds of cucumbers will work; however, the preparation changes a bit according the type of cucumber.  We recommend either Japanese cucumbers or pickling cucumbers.  Normal salad cucumbers also work, but they should be sliced in half length-wise and seeded by running a spoon along the seeds.  Otherwise, the cucumber salad will be too watery.

Peel the cucumbers and break them into oddly shaped pieces by embedding a knife part-way into the cucumber and prying a piece off.  The point is to create as much surface area as possible.  It helps to rotate the cucumber as you break off pieces.

Add a couple of cloves of chopped garlic and crushed red pepper to the cucumbers in a container with a lid.  Shake the mixture vigorously for about a minute, slightly bruising the cucumbers and ensuring that everything is well-coated.

At this point, the cucumbers can be refrigerated to be served later.  When the cucumbers are served, toss them with a little bit of soy sauce and sesame oil.  Sprinkle them with a bit of sugar if the cucumbers are slightly bitter.  Serve cold.