Spicy Asian Cucumber Salad

By RecipeTin Eats · 15 min

Ingredients

Instructions

1. Hit the cucumbers with a meat mallet or rolling pin until the sides split. Cut them in half lengthwise, then into 2.5 cm (1 in) pieces.
2. Toss the cucumber pieces with the salt in a bowl and leave for 30 minutes to draw out water. Drain off and discard the salty water, leaving the cucumbers in the bowl.
3. Whisk the rice vinegar, soy sauce and sesame oil together in a bowl to make the dressing.
4. Taste the chilli crisp, since brands vary in heat, and adjust the amount if you are not using Laoganma.
5. Add the green onion, sliced eschalot, toasted sesame seeds, dressing and chilli crisp to the cucumbers. Toss until the eschalot goes floppy, about 30 seconds.
6. Serve topped with extra sesame seeds and more chilli crisp if you like.

Summarized from RecipeTin Eats's video. Watch it for the details.

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