Garlic Ginger Cucumbers Recipe

Ingredients

1 pound baby cucumbers

1/2 teaspoon sugar

Kosher salt

2 teaspoons rice vinegar

2 teaspoons reduced-sodium soy sauce

1 tablespoon safflower oil

1 tablespoon julienned fresh ginger

3 cloves garlic, smashed

Toasted sesame seeds and hot chili oil, for serving

Preparation

Quarter cucumbers lengthwise (if longer than 3 inches, halve crosswise first). Toss with sugar and 1 teaspoon salt. Let stand 30 minutes, tossing occasionally. Drain, then toss with rice vinegar and soy sauce.

Heat safflower oil in a small skillet over medium-high. Add ginger and garlic. Cook, stirring, until fragrant, 30 seconds. Pour over cucumbers; toss to combine. Season again, if desired. Transfer to a serving dish, discarding liquid. Top with sesame seeds and a few drops of chili oil.