Spicy Cucumber Salad with Chili Crisp

Crisp smashed cucumbers are tossed in a savory, tangy dressing with chili crisp, sesame oil, and soy sauce, then chilled for a refreshing side dish with a spicy finish.

Prep: 15 min · Cook: 10 min · Yield: 4 · Method: No-Cook

Ingredients

• 2 large english cucumbers
• 2 tablespoons chili crisp
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 3 medium scallions
• 1 teaspoon sugar
• 0.5 teaspoon kosher salt

Cooking instructions

1. Trim the cucumbers. Place them on a cutting board and gently smash them with the flat side of a chef’s knife or a rolling pin until cracked. Cut into 1-inch pieces and place in a bowl. Toss with the salt and let stand for 5 minutes, then drain any excess liquid. (about 7 min)
2. Whisk the chili crisp, rice vinegar, soy sauce, sesame oil, and sugar in a small bowl until combined. (about 2 min)
3. Pour the dressing over the cucumbers and toss well to coat. Cover and chill for 10 minutes so the flavors develop. (about 10 min) — Refrigerate
4. Thinly slice the scallions and toss them with the chilled cucumbers just before serving. (about 1 min)