Recipe
Chinese Cucumber Salad
15 min
Calories 86 kcal
*Calories are for one serving.
Ingredients (2-3 servings)
| Kadoya Roasted Sesame Oil | 10 mL |
|---|---|
| Persian cucumbers | 6 |
| salt | 3 g |
| soy sauce | 15 mL |
| rice vinegar | 15 mL |
| chili crisp, plus more for serving | 5 mL |
| honey | 5 mL |
| minced garlic | 3 g |
| toasted sesame seeds | 9 g |
Directions (15 min)
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Place one cucumber between two chopsticks to prevent cutting all the way through. Make thin diagonal cuts along the cucumber, then flip and repeat on the opposite side to create a spiral shape. Repeat with the remaining cucumbers.
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Place the cucumbers in a bowl and sprinkle with salt. Let sit for 10 minutes, then drain any released liquid and gently pat dry.
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In a small bowl, whisk together the soy sauce, rice vinegar, Kadoya Roasted Sesame Oil, 5 mL chili crisp, honey, and garlic.
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Pour the dressing over the cucumbers and gently toss until evenly coated, making sure some of the dressing gets between the cuts.
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Transfer the cucumbers to a serving bowl and spoon any remaining dressing over the top. Top with additional chili crisp and sprinkle with toasted sesame seeds. Serve immediately.
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