Spicy Asian Cucumber Salad

• परोसना: 4 servings
• सक्रिय समय: 7 minutes
• कुल समय: 37 minutes

सामग्री

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)

निर्देश

Smash & salt cucumbers

Smash - Hit cucumbers with a meat mallet, rolling pin or similar to make the sides burst open. Cut in half lengthwise then into 2.5cm/1" pieces.

Salt 30 min - Place in a bowl, toss with salt. Set aside for 30 minutes to draw out water (Note 5). Drain/strain and discard salty water, leave cucumbers in same bowl.

Salad

Whisk Dressing in a bowl.

CHECK spiciness of your chilli crisp - they vary by brand. If using Laoganma, stick with recipe, else adjust to taste.

Toss - Put green onion, eschalots, sesame seeds, dressing and chilli crisp in with the cucumbers. Toss until eschalots go floppy - ~30 seconds.

Serve, sprinkled with extra sesame seeds and dollops of chilli crisp if you dare!

Note: Water continues to come out of cucumbers so after few hours/next day, you'll have a lot more dressing but not as intense flavoured. So eat/serve with spoon to get plenty of dressing in every bite!

पोषण

• कैलोरीज़: 100 kcal
• कुल वसा: 6 g
• संतृप्त वसा: 1 g
• असंतृप्त वसा: 4 g
• सोडियम: 615 mg
• कुल कार्बोहाइड्रेट: 10 g
• आहार फाइबर: 3 g
• कुल शर्करा: 5 g
• प्रोटीन: 3 g