Description
A refreshing and vibrant dish perfect for summer, featuring cucumbers enhanced by a savory dressing with chili oil and soy sauce.
Ingredients
Scale
- 4 Persian cucumbers or 2 English cucumbers
- 1/2 teaspoon sea salt
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili oil
- 2 cloves garlic, finely minced or grated
- 1 tablespoon sugar or honey
- 2 green onions, finely sliced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Smash the cucumbers on a cutting board with the flat side of a chef’s knife to break the skin, creating irregular shapes. Cut into bite-sized pieces.
- Sprinkle sea salt over the cucumbers and let them rest in a colander for 10 minutes to draw out excess water. Pat them dry.
- In a mixing bowl, combine soy sauce, rice vinegar, sesame oil, chili oil, garlic, and sugar or honey. Whisk until well-blended.
- Transfer dried cucumbers to a large bowl. Add green onions and cilantro, then pour the dressing over the top and toss gently.
- Top with toasted sesame seeds and crushed red pepper flakes before serving. Chill for up to 30 minutes if desired.
Notes
For ultimate crunch, use fresh, in-season cucumbers. Let the dressing sit for a few minutes before adding it to the salad for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg