Empty My Fridge
Spicy Asian Cucumber Salad
Ingredientes
- Cucumber4
- Salt¾ colher de chá
- Onion1
- Scallion1 xícara
- Chili pepper2 colheres de sopa
- White seame seeds2 colheres de chá
- Rice wine vinegar1 ½ colher de sopa
- Molho shoyu2 colheres de chá
- Sesame oil2 colheres de chá
Modo de preparo
- 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.
- 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.
- Whisk the rice vinegar, soy sauce and sesame oil together in a bowl to make the dressing.
- Taste the chilli crisp, since brands vary in heat, and adjust the amount if you are not using Laoganma.
- 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.
- Serve topped with extra sesame seeds and more chilli crisp if you like.
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