
Tonight’s cover story
Time
15 min
Serves
4
Peel the cucumbers. Cut them into quarters, lengthwise. (If the seeds are bitter, scrape out the seeds and discard.) Cut the cucumbers again, crosswise, into 1/2-inch thick pieces.
Place cucumbers into a serving bowl. Sprinkle with salt.
Toss with sesame oil, seasoned rice vinegar, basil (if using), and chili flakes.
Sprinkle with toasted sesame seeds if using.
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