Ingredients
Serves 2-4- 2 English Cucumbers (or 4-5 Persian)
- Sea Salt
- 1 garlic clove grated
- 1 tsp red pepper flakes
- 2 tsp Agave Nectar (or sugar)
- 3 tbsp Yuzu Super Juice
- 3 tbsp Soy Sauce
- 1 tsp Sesame Oil
Instructions
Peel cucumbers in a stripe pattern (optional). Set peels aside for cucumber-herb oil.
On a cutting board, place a chopstick on either side of the cucumber. Make perpendicular ¼ inch cuts, making sure not to cut all the way through. Flip the cucumber over and continue to make ¼ inch slices at a 45-degree angle.
Place the cucumbers in a large bowl and salt generously with sea salt. Allow them to sit for 10-15 minutes before rinsing.
In a bowl, combine grated garlic, red pepper flakes, agave, Yuzu Super Juice, and soy sauce. Whisk until well mixed.
Arrange the cucumbers in a serving dish.
Pour the dressing over the cucumbers.
If prepared, spoon over several tablespoons of cucumber herb oil.
Garnish with green onion, sesame seeds, chili crisp, and/or furikake, as desired.
