Lightly crushed cucumber catches a sesame dressing in its uneven surfaces.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 600 g Armenian cucumber
- 1/2 tsp salt
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 small garlic clove, finely grated
- 1 tbsp sesame seeds
Method
- Cut cucumber into manageable lengths and gently crush with a rolling pin; cut into bites.
- Toss with salt and drain 10 minutes. Pat dry.
- Mix vinegar, soy sauce, sesame oil, sugar and garlic. Toss with cucumber and sesame seeds.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
