A CRUNCHY, SPICY AND REFRESHING CUCUMBER SALAD WITH GARLIC, SESAME AND MAPLE.
- Servings: 4
- Prep time: 15 minutes
- Resting time: 15 minutes
- Total time: 30 minutes
INGREDIENTS
- 4 Persian cucumbers
- 1 teaspoon kosher salt
- 1 garlic clove, finely grated
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili crisp or chili oil
- 1 teaspoon maple syrup
- 2 scallions, thinly sliced
- 1 small handful fresh cilantro, roughly chopped
- 1 tablespoon toasted sesame seeds
- Crushed roasted peanuts, for serving (optional)
- Lime wedges, for serving (optional)
METHOD
- Place the cucumbers on a cutting board. Lay the flat side of a large knife over each cucumber and firmly press or strike the blade with the palm of your hand until the cucumber splits open.
- Tear or cut the smashed cucumbers into bite-sized pieces. Place them in a colander, season with the salt and toss well. Let drain for 15 minutes.
- Meanwhile, combine the garlic, rice vinegar, soy sauce, sesame oil, chili crisp and maple syrup in a large bowl.
- Gently pat the cucumbers dry with a clean kitchen towel or paper towel. Add them to the dressing along with the scallions and cilantro.
- Toss until thoroughly coated. Finish with toasted sesame seeds, crushed peanuts and a squeeze of lime, if desired. Serve immediately.
By Laurent Dagenais