Chili Crunch Cucumber Salad Recipe
Crisp Persian cucumbers and green onions are tossed in a savory, tangy dressing with chili crunch and sesame oil in this quick, no-cook salad. Ready in just 15 minutes, it’s an easy, flavorful side dish to serve right away or chill for later.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
Ingredients
Salad
- 8 Persian cucumbers, sliced
- ½ teaspoon salt
- 3 green onions, thinly sliced
Dressing
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili crunch
- 1 tablespoon sesame oil
- ½ teaspoon sugar
Instructions
- Season the vegetables.
In a large bowl, combine the sliced cucumbers, green onions, and salt. Stir to coat the vegetables evenly.
- Mix the dressing.
In a small bowl, stir together the soy sauce, rice vinegar, chili crunch, sesame oil, and sugar until well combined and the sugar dissolves.
- Toss the salad.
Pour the dressing over the cucumber and green onion mixture. Toss until the vegetables are evenly coated.
- Serve.
Serve immediately, or cover tightly and refrigerate until ready to eat. Toss again just before serving.
Notes
- For the best crunch, slice the cucumbers shortly before serving.
- Chili crunch varies in heat and saltiness, so adjust the amount to suit your taste.
- If making the salad ahead, refrigerate it covered and toss again before serving.
Find it online: https://recipethrive.com/chili-crunch-cucumber-salad-recipe/
