Cucumbers with Scallions and Chili Oil
A refreshing Asian-inspired cucumber salad featuring crisp smashed cucumbers tossed with scallions, rice vinegar, and sesame seeds, finished with a spicy chili oil drizzle.
4 servings
15 min
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Ingredients
- •1 pound Persian or English hothouse cucumbers
- •1 teaspoon kosher salt
- •3 whole sliced scallions
- •3 tablespoons unseasoned rice vinegar
- •1 teaspoon toasted sesame seeds
- •1 tablespoon Chili oil
Cooking Instructions
- 1.
Gently smack 1 pound Persian or English hothouse cucumbers with a rolling pin or the bottom of a heavy pot until they begin to break apart. Tear into bite-size pieces. Transfer to a colander; toss with 1 teaspoon kosher salt. Let sit 10 minutes to drain excess liquid.
10 min
- 2.
Transfer cucumbers to a medium bowl and toss with 3 sliced scallions, 3 tablespoons unseasoned rice vinegar, and 1 teaspoon toasted sesame seeds. Taste and adjust seasoning with salt. Drizzle with chili oil.
5 min
