Side Dish: United States – Chilled Sesame-Garlic Cucumber Ribbons

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 Persian cucumbers (or 1 English cucumber)
1 tsp (5 ml) kosher salt
2 tbsp (30 ml) unseasoned rice vinegar
1 tsp (5 ml) low-sodium soy sauce
1 tsp (5 ml) granulated sugar or honey
1 tsp (5 ml) toasted sesame oil
1 small garlic clove, finely grated
2 scallions, thinly sliced
1 tbsp (15 ml) toasted sesame seeds
2 tbsp (8 g) fresh cilantro, roughly chopped
Pinch red pepper flakes (optional)

Show original ingredient measurements

3 Persian cucumbers (or 1 English cucumber)
1 tsp kosher salt
2 tbsp (30 ml) unseasoned rice vinegar
1 tsp low-sodium soy sauce
1 tsp granulated sugar or honey
1 tsp toasted sesame oil
1 small garlic clove, finely grated
2 scallions, thinly sliced
1 tbsp toasted sesame seeds
2 tbsp (8 g) fresh cilantro, roughly chopped
Pinch red pepper flakes (optional)

Instructions

Use a vegetable peeler to shave the cucumbers into long ribbons (or slice thinly). Toss with the kosher salt and place in a colander for 10–15 minutes to draw out excess moisture.
Pat the cucumbers dry with paper towels to remove released liquid and excess salt.
In a bowl, whisk together rice vinegar, soy sauce, sugar (or honey), toasted sesame oil, and grated garlic until the sugar dissolves.
Add cucumbers, scallions, and cilantro to the bowl; toss gently to coat. Sprinkle in a tiny pinch of red pepper flakes if desired.
Top with toasted sesame seeds and chill for 10 minutes before serving alongside the Spicy Mongolian Beef.