- Level: Easy
- Yield: 2 to 4 servings
- Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
Calories: 100
Total Fat: 4 g
Saturated Fat: 1 g
Carbohydrates: 15 g
Dietary Fiber: 1 g
Sugar: 11 g
Protein: 2 g
Cholesterol: 0 mg
Sodium: 915 mg - Total: 10 min
- Active: 10 min
Transform humble cucumbers into a vibrant, spicy sensation inspired by Chinese cucumber salad. Bursting with bold chile crisp, balanced by brown sugar's gentle sweetness, this dish is your ticket to refreshing flavors that'll make summer meals unforgettable!
Ingredients
2 English cucumbers, sliced about 1/2-inch thick (about 4 cups)
1/4 cup soy sauce
1/4 cup light brown sugar
1 tablespoon chile crisp (or chile garlic sauce)
1 tablespoon sesame oil
1 tablespoon seasoned rice wine vinegar
1 teaspoon kosher salt
1 teaspoon sriracha
3 cloves garlic, minced
1 teaspoon toasted white sesame seeds, optional
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- Add the cucumbers to a large bowl. In a small bowl, whisk together soy sauce, brown sugar, chile crisp, sesame oil, rice wine vinegar, salt, sriracha, and garlic until smooth. Pour over cucumbers and toss until every slice glistens with flavor.
- Serve immediately for maximum crunch, or chill 20-30 minutes to let the bold tastes mingle and deepenpure magic!
- Sprinkle with sesame seeds for that irresistible nutty crunch.
Ready in just 10 minutes, this crunchy delight pairs perfectly with grilled meats, rice, or stir-fries. Dial up the heat with extra sriracha, swap in your favorite cucumbers, and watch it become your go-to side that screams fresh, fast, and fabulous. Dive in and let the flavors explode!
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