Asian Cucumber Salad
Light, crisp smashed cucumber salad with soy sauce, rice vinegar, sesame oil, and chili crunch. A refreshing Chinese-inspired side perfect with dumplings.
Ingredients
- 1 large English or 2 Persian cucumbers
- 1 tbsp kosher salt for draining
- 2 tbsp rice vinegar
- 1 tsp white sugar
- 2 tbsp good-quality soy sauce
- 1 tsp sesame oil
- 1 tbsp chili crunch to taste
- ΒΌ small sweet onion very thinly sliced
Instructions
- Cut cucumbers into thick spiral cuts or chunky slices.
- Toss cucumbers with kosher salt and let them sit in a colander for about 15 minutes. This pulls out excess water.
- Rinse the cucumbers under cold water to remove excess salt. Pat dry thoroughly with a clean towel.
- In a small bowl, whisk together rice vinegar, white sugar, soy sauce, sesame oil, and chili crunch.
- Combine cucumbers and onion in a bowl. Pour dressing over and toss until evenly coated. Serve chilled or at room temperature.