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.
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.