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Cucumber Salad with Chili Crunch

A crisp, bright cucumber salad with chili crunch, rice vinegar, sesame oil, and fresh herbs. Salting and draining the cucumbers first keeps every bite crunchy and flavorful.
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Prep Time 15 minutes
Draining Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 English cucumbers or 3 regular cucumbers, sliced into thin half-moons
  • 1 tsp kosher salt for salting cucumbers
Dressing
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 pinch salt for dressing
Finish
  • 3 tbsp chili crunch use 3 to 4 tablespoons, to taste
  • 1 handful fresh cilantro or mint torn by hand
  • red onion optional, thinly sliced
  • lime juice optional
  • honey optional

Equipment

  • Colander
  • Mixing Bowl
  • Whisk

Method
 

  1. Slice the cucumbers into thin half-moons about a quarter-inch thick.
  2. Toss the cucumbers with kosher salt in a colander and let sit for 15 minutes to draw out excess moisture.
  3. Pat the cucumbers dry gently with paper towels.
  4. In a small bowl, whisk together rice vinegar, sesame oil, and a pinch of salt until combined.
  5. Toss the cucumbers with the dressing until evenly coated. Let sit for 5 minutes.
  6. Right before serving, stir in the chili crunch and top with torn herbs. Taste and adjust seasoning as needed.

Notes

Add chili crunch just before serving so it stays crispy. Leftovers keep for up to 2 days in the fridge if stored without the chili crunch mixed in.