INGREDIENTS
▢8 mini cucumbers see notes
▢2 cloves garlic
▢2 tablespoons soy sauce
▢2 tablespoons rice vinegar
▢2 teaspoons chili crisp more or less to taste
▢2 teaspoons sesame seeds
▢2 teaspoons sugar
▢1 teaspoon sesame oil
▢Salt to taste.
INSTRUCTIONS
Slice the cucumbers into thin rounds. Mince the garlic.
Add the soy sauce, vinegar, chili crunch, sesame seeds, sugar, and sesame oil to a mixing bowl and whisk to combine.
Add the cucumbers and garlic to the bowl. Stir to coat. Taste and season with salt as needed.
Enjoy immediately or store in the fridge, covered, until ready to eat.
TIPS & NOTES:
We use Persian cucumbers in this recipe, often sold in a bag labeled mini seedless cucumbers. You can sub in 2 English cucumbers in place of the smaller cucumbers.
Chili crisp is sold in the Asian section of many grocery stores in a small glass jar. It’s a mixture of crunchy dried chiles in oil. Add as much or as little as you like, to suit your tastes. Swap in a squirt of sriracha if you don’t want to purchase chili crisp.
We often swap the sugar for honey. Both are great, I just grab whatever is closest.
This is delicious immediately after mixing, but is also tasty for up to 3 days. The cucumbers do soak up more of the dressing as it sits, which makes things a bit more flavorful, but you do lose some of the crispness of the cucumbers.
Nutrition Information:
Calories: 24kcal (1%)| Carbohydrates: 4g (1%)| Protein: 1g (2%)| Fat: 1g (2%)| Saturated Fat: 0.1g (1%)| Polyunsaturated Fat: 0.3g| Monounsaturated Fat: 0.3g| Sodium: 145mg (6%)| Potassium: 102mg (3%)| Fiber: 0.4g (2%)| Sugar: 2g (2%)| Vitamin A: 59IU (1%)| Vitamin C: 2mg (2%)| Calcium: 17mg (2%)| Iron: 0.3mg (2%).
