Description
This spicy cucumber salad is loaded with chili crisp, scallions, and cilantro. It’s the perfect balance of sweet and spicy, with tons of crunch and flavor.
Ingredients
Scale
Cucumber Salad
- 5 medium persian cucumbers
- 1 tsp kosher salt
- 1 medium scallion, thinly sliced on a bias
- 1/4 cup finely minced cilantro
Spicy Dressing
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 1 tbsp soy sauce or liquid aminos
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 1 garlic clove, finely minced (sub with 1/2 tsp garlic powder)
- 1 tsp chili crisp, plus more to taste
- Garnish with toasted sesame seeds or furikake
Instructions
- Prep the cucumbers. Smash each cucumber (gently) with the back handle of a knife, just enough to dent the cucumber skin/break it. Then slice each cucumber on a bias and add to a bowl. Sprinkle over the salt and toss and rub the salt into the cucumbers using your hand. Set aside for 10-15 minutes – this will help drain any excess water from the cucumbers because no one wants a watery salad.
- Make the dressing. In a glass jar or pitcher, add all of the dressing ingredients and whisk well. Taste and adjust for salt and heat/chili crisp as needed.
- Drain the cucumbers and mix the salad. Once 10 minutes is up, rinse the cucumber in cold water and drain well – you can either do this in your bowl or a colander. Add the scallions and cilantro to the bowl, and pour over the dressing. Toss together well and garnish with a generous amount of toasted sesame seeds or furikake. Serve immediately!
- Store any leftovers in a glass container in the fridge for up to 1 day. Any longer, and this salad starts to lose its crunch.