no cook
The No-Cook Cucumber Salad That Went Viral for a Reason
Photo: Polina Tankilevitch on Pexels
A bowl of crunchy, spicy, tangy cucumbers that ruins every restaurant cucumber salad for you. Smash them, don't slice them — the ragged edges hold onto the dressing.
What You Need
Serves
4
- 2 English cucumbers
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon chili crisp, or sriracha
- 3 cloves garlic, minced
- 1 teaspoon sugar
- 1 tablespoon sesame seeds
How to Make It
- 1
Place cucumbers on a cutting board. Whack them with the flat side of a knife or a rolling pin until they split open. Tear into bite-size pieces by hand.
- 2
Whisk soy, vinegar, sesame oil, chili crisp, garlic, and sugar in a bowl. Add cucumbers and toss to coat.
- 3
Let sit 10 minutes if you can — the cucumbers weep and soak up the dressing. Scatter sesame seeds on top and serve cold.
