Equipment
* optional
Ingredients
Vegetables
- 300 g english cucumber, unpeeled, washed
- 15 g scallions, root removed
Marinade
- 45 ml unseasoned rice vinegar, room temperature
- 15 g granulated sugar
- 3 g kosher salt
Nutrition (per serving)
Method
Using a mandoline slicer or a sharp chef's knife, slice the English cucumber into extremely thin rounds, approximately 2 millimeters thick.
Thinly slice the scallions on a bias, including both the white and green parts.
In a mixing bowl, combine the unseasoned rice vinegar, granulated sugar, and kosher salt. Whisk vigorously until the sugar and salt are completely dissolved into the liquid.
Add the sliced cucumbers and scallions to the mixing bowl. Toss thoroughly to ensure every slice is coated in the vinegar mixture.
Cover the bowl and place it in the refrigerator to marinate and chill for at least 15 minutes before serving.
Chef's Notes
- For maximum crispness and a less watery final dish, you can pre-salt the cucumber slices, let them sit in a colander for 10 minutes to drain excess water, and gently squeeze them out before adding to the marinade.
- Be sure to use unseasoned rice vinegar. Seasoned rice vinegar contains added sugar and salt, which will disrupt the balance of the recipe if used without adjusting the other ingredients.
- Slicing the scallions on a sharp bias exposes more surface area, allowing their oniony flavor to infuse more deeply into the vinegar base.
- A mandoline slicer is the perfect tool for this recipe. It ensures uniformly thin slices that absorb the marinade evenly, providing a consistent texture in every bite.
Storage
Refrigerator: 3 days — Cucumbers will soften and release water over time, diluting the marinade. Best consumed within 24 hours.
