12 ounces cucumbers
1 stalk celery, thinly sliced on a bias
1 small shallot or 2 scallions, thinly sliced
2 teaspoons sesame seeds (black and/or white), toasted
3 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1 handful herbs (mint, basil, dill)
Chili Oil (recipe follows) or chili flakes
First, prepare your cucumbers. If using a variety with a tough peel, remove it with a vegetable peeler. Cut cucumber into rough chunks, about 1-2” in size. Put cucumbers in a serving bowl, along with the celery, shallots or scallions, sesame seeds, rice vinegar, toasted sesame oil, and half of the herbs. Toss to combine, then garnish with a drizzle of chili oil (or a sprinkle of chili flakes), flaky salt, and the remaining herbs. Serve immediately.
(makes about ⅓ cup)
⅓ cup olive, avocado, or grapeseed oil
4 cloves garlic, thinly sliced
2-3 teaspoons red chili flakes (aleppo, anaheim, etc)
Heat the oil in a large saucepan over medium heat. Add the garlic and chili flakes, and cook, swirling pan often, until the garlic is just beginning to turn a light golden brown (about 3–5 minutes). Transfer to a small bowl and set aside. Store leftovers in a jar in the fridge for a few months (if it lasts that long!).