Spicy Asian Cucumber Salad
Servings 2
Equipment
- Strainer or Colander
Ingredients
Cucumber:
- 1 English cucumber halved lengthwise
- ⅓ tsp kosher sea salt
Vinaigrette:
- ½ tbsp black vinegar **Can sub rice vinegar if needed
- ½ tbsp rice vinegar
- 1 tsp soy sauce
- 1 tsp toasted sesame oil
Other Salad Ingredients:
- ¼ small red onion sliced thinly **can also use a shallot
- 1 green onion greens only, sliced thinly
- 1 tbsp chili crisp crunch, to taste **such as Momofuku brand or homemade
- ½ tsp toasted white sesame seeds
Instructions
- Smash the cucumber by smashing the cucumber halves with a meat mallet or rolling pin to make the sides burst open. Cut in half lengthwise then into 1-inch pieces. Place the cucumber in a strainer.
- Salt the cucumber by sprinkling the salt over the cucumber pieces then toss to coat evenly. Set aside for 30 minutes to remove excess liquid from the cucumber. Discard the salty liquid.
- Make the vinaigrette by combining the black vinegar, rice vinegar, soy sauce, and toasted sesame oil in a small dish; whisk well. Set aside to allow the flavors time to mingle.
- Make the salad by placing the salted cumber (drained from liquid) in a large bowl.
- Add the shallot, green onion, chili crisp crunch, and toasted sesame seeds to the cucumber then pour the well-whisked vinaigrette on top; toss until evenly coated. Side Note: Test your chili crisp crunch since they vary by brand. Momofuku brand can be pretty spicy!
- Serve immediately with extra toasted sesame seeds and chili crisp crunch. Enjoy!