Description
This Spicy Asian Cucumber Salad is a refreshing and vibrant dish with a kick of heat from chilli crisp and a nutty flavor from sesame seeds. Perfect as a side or light meal.
Ingredients
Units
Scale
Cucumbers:
- 4 cucumbers (~20cm/8″, scale up/down for shorter/longer)
- 3/4 tsp cooking/kosher salt
Dressing:
- 1 1/2 tbsp rice vinegar (sub any clear vinegar)
- 2 tsp soy sauce, all-purpose or light
- 2 tsp sesame oil, toasted
Other:
- 1 eschalot/French onion, very thinly sliced
- 1 cup green onion, green part only finely sliced
- 2 tbsp+ chilli crisp
- 2 tsp white sesame seeds, toasted
Instructions
- Smash & salt cucumbers – Hit cucumbers to burst open, then cut into pieces. Toss with salt and let sit for 30 minutes. Drain and place in a bowl.
- Salad – Whisk dressing. Toss green onion, eschalots, sesame seeds, dressing, and chilli crisp with cucumbers. Serve topped with extra sesame seeds and chilli crisp dollops.
Notes
- Water continues to come out of cucumbers, making the dressing more intense over time.
- Leftovers are good for up to 24 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 100 cal
- Sugar: 5g
- Sodium: 615mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
