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

1

Peel cucumbers in a stripe pattern (optional). Set peels aside for cucumber-herb oil.

2

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.

3

Place the cucumbers in a large bowl and salt generously with sea salt. Allow them to sit for 10-15 minutes before rinsing.

4

In a bowl, combine grated garlic, red pepper flakes, agave, Yuzu Super Juice, and soy sauce. Whisk until well mixed.

5

Arrange the cucumbers in a serving dish.

6

Pour the dressing over the cucumbers.

7

If prepared, spoon over several tablespoons of cucumber herb oil.

8

Garnish with green onion, sesame seeds, chili crisp, and/or furikake, as desired.