Taiwanese sesame cucumbers from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 78) by Joanne Chang and Karen Akunowicz

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Notes about this recipe

  • bernalgirl on November 09, 2025

    This is very similar to other cucumber salads I’ve made, except the freezing step makes them tantalizingly cool and crisp, and grinding the sesame a la gomasio lends a richer flavor than toasted whole sesame seeds. I used gochugaru instead of chile flakes.

  • rmardel on November 04, 2025

    This cucumber salad is fast and easy and delivers great flavor for very little effort. I like the idea of freezing the cucumbers for a short time so that they are extra cold and crispy. That refreshing crispiness plays nicely with the nutty, oily, spicy dressing to make a refreshing yet complexly compelling bite. Everything can be pulled together while the cucumbers chill. Will be making this again.

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