Ingredients
2lbsEnglish cucumbers,(or other thin skinned cucumbers such as Persian or Japanese)
1tspsalt
1lbchicken,cold from the fridge, shredded cooked
2tbspsesame seeds,to serve
cilantro leaves,to serve, optional
red chili flakes,dried, to serve, optional
¼cuprice vinegar
2tbspsoy sauce,or tamari, or coconut aminos
2tbsphoney
2tspginger,finely grated
1clovegarlic,minced
¼cupcilantro,chopped
Preparation
Wash cucumbers well and pat dry. Use the flat edge of a large knife or cleaver to smash the cucumbers in several places along their length. The cucumbers should split into several strips.
Use hands to break the cucumbers into bite-sized pieces.
Transfer the cucumber pieces to a colander and place the colander inside a large bowl. Sprinkle with 1 teaspoon salt and toss gently so all the pieces are salted evenly.
Refrigerate for 30 minutes. As they sit, the salt will draw moisture from the cucumbers, which will collect in the bottom of the bowl.
Whisk together rice vinegar, soy, honey, ginger, minced garlic, and cilantro. Chill in the fridge while cucumbers are draining.
Transfer the cucumbers to a serving bowl. Add the shredded chicken and dressing. Toss to combine and dress the salad. Taste and add an extra splash of vinegar or soy sauce if needed.
Divide between serving plates and top with sesame seeds, dried chili, and more cilantro. Serve immediately. (Leftovers do not keep well.)
