The perfect combination of refreshing and firecracker heat.
Its quick to make.
I cant wait for you to become as obsessed as me.
Prevent screen from sleeping
Lets be defensive about our obsession together!
Scared of the chilli?
MakeSmashed Cucumbers with ginger sauceinstead!
This cucumber smashing business
Cucumbers are slippery suckers.
Dressing just doesnt stick to it.
Which is why Asians are so fond of smashing cucumbers.
Which means more flavour in every bite.
Its a great technique.
Its effective for eating experience, and its fantastically therapeutic.
Come home after a bad day at work andbash away!
Ingredients in Spicy Asian Cucumber Salad
Chilli crisp!
(Pictured below)
Spiciness Surprisingly not that spicy, it looks far more fierce than it actually is!
I can eat (small-ish) spoonfuls of it straight out of the jar.
Other chilli crisp brands Theres plenty out there, mass produced and boutique ones.
Also remember in the States, chilli is spelt with one l chili.
Scale up or down if yours are larger or smaller.
Substitute with red onion but slice them extra finely.
Maybe use a mandolin.
Green onion For more freshness in the salad.
With all the cucumber freshness and the bold spicy sauce, this salad can can take it.
Sesame seeds Tossed into the salad for extra sesame goodness.
The dressing
And heres all you need for the very simple dressing.
Sesame oil For beautiful sesame flavour.
Use toasted sesame oil its brown and has more flavour than untoasted (which is yellow).
Default sesame oil sold in Australia is toasted, untoasted is harder to find.
Soy sauce The salt in the dressing.
Use an all-purpose one or light soy sauce.
Dont use dark soy sauce (too strong) or sweet soy sauce (too sweet).
Cutthe cucumber lengthwise down the middle then into 2.4cm/1 pieces.
Salt 30 minutes Put them in a bowl then toss with salt.
Leave for 30 minutes.
The salt will draw out water from the cucumbers which dilutes flavour when you eat them.
It also seasons the cucumbers all the way though.
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Drainand discard the cucumber water from the bowl (too salty to re-use for another purpose).
Youll know because it becomes murky and thicker, rather than clear and split.
Dress Add green onion, eschallots, sesame and dressing in a bowl.
CHILLI CRISP!Add 2 tablespoons of chilli crisp or more if you dare!
you might always add more after you toss.
Taste and add, taste and add!
Tosswell until the eschalots become floppy.
Then pile up high into a shallow bowl and serve!
So a few hours after making / the next day, it looks like the above.
Serve and eat with fork.
After few hours / next day Dressing is diluted from extra water drawn out of the cucumbers.
Its not watery and flavourless, but its not as intense as when freshly made.
So eat with a spoon like soup to get plenty of dressing in each mouthful.Its so good!
