Spicy, Crunchy Sesame Cucumber Salad
Print Recipe
Inspired by the flavors of pai huang gua, a Chinese cucumber salad that’s seasoned with rice vinegar, chili oil and soy sauce, this spicy, crunchy sesame cucumber salad recipe is everything we want in a side dish: It’s refreshing, crisp, juicy and savory with just the right amount of heat to bring us back for another bite. Sure, it’s also further proof that you don’t need lettuce to make a good salad…but that’s beside the point.
Ingredients
2 English cucumbers
Kosher salt
¼ cup unseasoned rice vinegar
½ teaspoon sesame oil
1 hot pepper (such as Fresno), thinly sliced
1 garlic clove, grated Sesame seeds and flaky salt, to garnish
Directions
1. Using a vegetable peeler or mandoline, thinly slice the cucumbers into ribbons. Toss the cucumber ribbons with a generous pinch of salt and transfer to a colander or strainer over the sink or a bowl to drain some of the moisture, 25 to 30 minutes.
2. In a small bowl, whisk together the rice vinegar, sesame oil, Fresno pepper and garlic.
3. Place the drained cucumbers in a serving bowl and toss with the dressing. Garnish with sesame seeds and flaky salt before serving.
36 calories
1g fat
7g carbs
1g protein
3g sugars
Powered By
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
