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Viral Cucumber Salad

This viral cucumber salad is crunchy, garlicky, and a little spicy, tossed in a quick Asian-style dressing of soy sauce, rice vinegar, toasted sesame oil, and chili crisp. Salting the cucumbers first keeps every bite crisp instead of watery. This easy cucumber salad recipe takes 15 minutes, needs no cooking, and pairs with almost any dinner.

By Sefa Tedik Published

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Viral Cucumber Salad
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Instructions

  1. Trim the ends of 2 English cucumbers and slice them into ¼-inch rounds, or lightly smash them with the flat side of a knife and cut into bite-size pieces. Toss with 1 teaspoon kosher salt in a colander set over a bowl and let drain for 10 minutes.

  2. While the cucumbers drain, whisk together 2 tablespoons low-sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 teaspoon sugar, 2 grated garlic cloves, and 1 tablespoon chili crisp in a large bowl.

  3. Pat the cucumbers dry with paper towels, add them to the dressing, and toss until evenly coated.

  4. Sprinkle the cucumber salad with 1 tablespoon toasted sesame seeds and 1 sliced scallion and serve right away, while it's cold and crunchy.

Tips

English or Persian cucumbers have thin skin and small seeds, so there's no need to peel them. Don't skip salting and draining; it pulls out extra water so the dressing clings. For a milder cucumber salad, swap the chili crisp for ½ teaspoon red pepper flakes or leave it out.

Storage

Cucumber salad is best within a few hours of making it. Store leftovers in an airtight container in the refrigerator for up to 2 days; the cucumbers will soften a little. Don't freeze.

Serving suggestions

Serve cucumber salad alongside dumplings, fried rice, grilled chicken, bulgogi bowls, or salmon for a cool, crunchy contrast.

  • Summer

Source: https://panfold.com/recipe/viral-cucumber-salad

Viral Cucumber Salad