A quick and refreshing spicy garlic cucumber salad, inspired by the popular restaurant dish. This no-cook recipe involves salting the cucumbers to draw out excess water for maximum crunch, then tossing them in a savory and tangy dressing.
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Using a mandoline slicer, thinly slice the entire cucumber into a large container.
Add salt to the sliced cucumbers. The salt will help draw out excess moisture.
Secure the lid on the container and shake well. Let it sit for 10 minutes.
After 10 minutes, drain the liquid that has been drawn out from the cucumbers.
Rinse the cucumbers under cold water to remove the excess salt, then drain well.
Return the drained cucumbers to the container. Add soy sauce, rice wine vinegar, sesame oil, chili oil, MSG, and grated garlic.
Place the lid back on the container and shake vigorously to combine all the ingredients and coat the cucumbers.
The cucumber salad can be served immediately for a crunchy texture, or you can let it marinate longer for more flavor.
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