Spicy Asian Cucumber Salad Recipe
This Spicy Asian Cucumber Salad is a fresh and flavorful dish with a kick. Ready in 7 min, serves 4.
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Cooking tools:
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoon
- Whisk
- Rolling pin
- Colander
- Spoon
- Airtight container
Ingredients
- 4 cucumbers (~20cm/8", scale up/down for shorter/longer, Note 1)
- 3/4 tsp cooking/kosher salt
- 1 eschalot/French onion , halved then very thinly sliced (US: shallot) (Note 2)
- 1 cup green onion , green part only finely sliced (1 large, 2 small stems)
- 2 tbsp+ chilli crisp (crispy chilli oil) – Laoganma is my fave (Note 3)
- 2 tsp white seame seeds , toasted (save some for topping)
- 1 1/2 tbsp rice vinegar (sub any clear vinegar)
- 2 tsp soy sauce , all-purpose or light (Note 4)
- 2 tsp sesame oil , toasted (ie brown, not yellow)
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