Description
A refreshing, no-cook salad bursting with fiery chili and sesame flavors. Smashing the cucumbers enhances their ability to soak up the tangy dressing, creating a zesty, crisp dish ideal for summer meals or quick sides.
Ingredients
1 1/2 pounds Persian cucumbers or English cucumber, chilled
1 teaspoon kosher salt
2 tablespoons low-sodium soy sauce or tamari
1 1/2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon chili crisp or chili oil
2 teaspoons honey or maple syrup
2 garlic cloves, finely minced
1 teaspoon freshly grated ginger
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro, optional
1/4 teaspoon crushed red pepper flakes, optional for extra heat
Instructions
Wash and dry the cucumbers
Smash the cucumbers on a cutting board using a rolling pin, meat mallet, or flat knife blade
Cut smashed cucumbers into 1-inch chunks
Place in a colander with salt, drain for 10 minutes
Whisk soy sauce, rice vinegar, sesame oil, chili crisp, honey, garlic, and ginger to make the dressing
Discard excess liquid from cucumbers and toss with dressing
Sprinkle with sesame seeds and green onions. Optionally add cilantro and red pepper flakes
Serve immediately or refrigerate to intensify flavors
Notes
Use English cucumbers if unavailable
Adjust chili crisp for spiciness
Best served immediately for maximum crispness
Store leftovers in an airtight container for up to 3 days
- Prep Time: 15
- Category: Recipes
- Method: No-Cook
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup salad
- Calories: 134
- Sugar: 5g
- Sodium: 1800mg
- Fat: 7g
- Saturated Fat: 1.2g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg