Ingredients
Equipment
Method
- Wash the cucumbers and slice them into thin rounds or half-moons, about 1/8 to 1/4 inch thick.
- Place the sliced cucumbers in a colander over a bowl. Toss thoroughly with the kosher salt. Let sit for 10-15 minutes to draw out excess moisture.
- Rinse the cucumbers briefly under cold water, drain, and gently squeeze them with your hands or a clean towel to remove as much liquid as possible. Place dry cucumbers and julienned carrots in a large mixing bowl.
- In a small bowl, whisk together the mayonnaise, soy sauce, rice vinegar, sesame oil, chili crisp, minced garlic, and sugar until completely smooth and emulsified.
- Pour the dressing over the cucumbers and carrots. Toss well until every slice is thickly coated in the creamy sauce.
- Garnish with sesame seeds. Serve immediately, or cover and chill in the refrigerator for 15-30 minutes for maximum flavor.
Notes
Do not skip the salting step! If you don't draw the water out of the cucumbers first, your creamy dressing will become a watery soup. Leftovers are best consumed within 24 hours.