Cucumber Salad with Chili Crisp
Original recipe: Korean Cucumber Salad.
Ingredients:
5 mini cucumbers, or 2-3 regular sized
3 tsp salt
1.5 tsp soy sauce
1 tsp minced garlic
3 tsp rice vinegar
3 tsp chili oil crisp
3 tsp sugar
1 tsp sesame oil
2 tsp sesame seeds, optional
3 tbsp green onions, diced, optional
Instructions:
Wash the mini cucumbers and slice thin.
Put slices in a bowl and sprinkle with 2 teaspoons of salt. Toss to coat evenly, then let the cucumbers sit for 10 minutes to draw out moisture. Do not let them sit longer than 30 minutes.
In a separate bowl mix soy sauce, minced garlic, sugar, vinegar, sesame oil and chili oil crisp. **I like this one: Fly By Jing, but you can use whatever is available!
Rinse cucumbers and pat dry with paper towel or let sit for few minutes to drain
Transfer cucumber to a bowl and pour marinade over top. Toss to coat and season more to taste. *you can also add red pepper flakes to make it hotter.
For best results, cover and let sit in fridge for 30 minutes. Garnish with sesame seeds and green onions if desired.
