Description
Smashed Chili Crisp Cucumber Salad offers layers of flavors and textures from craggy cucumber chunks, fiery chili crisp, and a simple soy and vinegar dressing.
Ingredients
Scale
- 2 large seedless cucumbers
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons rice vinegar
- 2 tablespoons chili crisp sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 green onion, thinly sliced
- 1 teaspoon sesame seeds, toasted
Instructions
- Place the cucumbers on a cutting board. With the flat edge of your knife, smash each cucumber lightly until it cracks open. Cut the smashed cucumbers into bite-sized pieces.
- Place the cucumbers in a large bowl and sprinkle them with salt and sugar. Set aside for 10 minutes, then drain and blot dry.
- In a small bowl, combine rice vinegar, chili crisp, soy sauce, sesame oil, and green onion.
- Pour the dressing over the cucumbers and toss to coat. Let sit for five minutes. Sprinkle with sesame seeds before serving.
Notes
- Use a good chef’s knife with a wide blade for smashing cucumbers.
- If little liquid forms after 10 minutes, gently press or squeeze the cucumber pieces.
- Avoid letting cucumbers sit too long to prevent excessive saltiness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 10g
- Sodium: 500mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Smashed Chili Crisp Cucumber, Cucumber Salad, Asian Salad