Ingredients
- 4 medium Persian cucumbers halved lengthwise
¼ teaspoon kosher salt Diamond Crystal or Morton, for draining- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon toasted sesame oil
2 teaspoons soy sauce- 1 teaspoon crushed red pepper
- 1 teaspoon sugar
- 2 garlic cloves finely chopped
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe; for dressing
- 1 ½ lb Hami melon, firm cantaloupe or honeydew rind and seeds removed, flesh cut into 1-inch pieces
- ¼ cup chopped cilantro plus more to serve
- 1 teaspoon toasted sesame seeds black or white
Instructions
- Put the cucumber halves cut-side down on a board. Gently press with the flat side of a wide knife until they crack and release their seedy centers. Remove loose seed pulp, cut the firm flesh into 1-inch pieces and toss with the draining salt in a sieve over a bowl. Leave for 15 minutes.
- Whisk the vinegar, sesame oil, soy, pepper flakes, sugar, garlic and dressing salt until the salt and sugar dissolve.
- Discard the cucumber draining liquid. Toss the cucumber, melon and cilantro in a bowl, then fold in the dressing gently.
- Scatter with sesame seeds and extra cilantro before serving.
Notes
Use firm melon so the pieces hold their shape when tossed.
The draining salt and dressing salt are separate amounts.
