Asian Cucumber Salad

Slice the cucumbers into 1/2‑inch rounds. I grow Persian cucumbers every year and love their flavor and crisp texture. You can usually find them in bags or wrapped in 1-pound packages at the grocery store when they’re in season. English cucumbers will also work; just cut the cucumber in half lengthwise before slicing so the pieces are not too large.

Place the sliced cucumbers in a bowl and sprinkle with a teaspoon of salt. Toss and let sit for 10 minutes to draw out the excess water, then pat dry.

In a small bowl, whisk together 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1–2 tablespoons sugar or honey (depending on the sweetness you like), 1 teaspoon sesame oil, 1–2 teaspoons red pepper flakes or chili crisp, and 1 grated garlic clove until the sugar dissolves. Chili crisp adds a savory, mildly spicy crunch from fried garlic, shallots, and chili flakes in hot oil, giving the dressing extra texture and depth.

Add the dressing to the cucumbers and toss until evenly coated. Fold in 2 thinly sliced green onions. Serve immediately for the best crispness, and garnish with chopped cilantro, toasted sesame seeds, and peanuts if you like a little extra texture. To toast sesame seeds, simply put them in a dry pan over medium-low heat and toast for a couple minutes just until lightly brown and fragrant.

Enjoy!

For more Asian Inspired recipes, these are a few of our favorites:

• Chinese Barbecue Chicken
• Easy Teriyaki-Sriracha Glazed Chicken
• Broiled Salmon with Stout & Miso Sauce
• Easy Kung Pao Chicken
• Moo Goo Gai Pan
• Easy Crab Rangoon
• Ramen with Tofu
• Easy Homemade Kimchi